Ingredients
3
cups uncooked gemelli (twist) pasta (12 ounces)
2
medium bell peppers, chopped (2 cups)
1/2
pound green beans, cut into 1-inch pieces (1 cup)
1
medium onion, chopped (1/2 cup)
2
cloves garlic, finely chopped
1
can (14 1/2 ounces) diced tomatoes with Italian herbs, undrained
1/2
cup fat-free vegetable or chicken broth
1
tablespoon chopped fresh or 1/2 teaspoon dried rosemary leaves, crumbled
2
cups lightly packed chopped escarole or spinach leaves
1
can (15 to 16 ounces) great northern beans, rinsed and drained
2
tablespoons red wine vinegar
Shredded Parmesan cheese, if desired
Preparation
Cook and drain pasta as directed on package.
While pasta is cooking, spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Cook bell peppers, green beans, onion and garlic in Dutch oven about 7 minutes, stirring occasionally, until vegetables are crisp-tender.
Stir in tomatoes, broth and rosemary into vegetable mixture; reduce heat. Simmer uncovered about 3 minutes or until vegetables are tender. Stir in escarole and great northern beans. Simmer uncovered about 3 minutes or until escarole is wilted. Toss vegetable mixture and pasta. Sprinkle with vinegar and cheese.
