This sauce-free version of corkscrew noodles adds beans and spinach for extra nutrition—and takes less than 20 minutes to prepare.
* To make basil chiffonade, stack basil leaves, and cut crosswise into very thin strips.
8 ounces brown rice or other gluten-free fusilli pasta
1 Tbs. olive oil
1 cup small cherry tomatoes, halved
2 garlic cloves
¼ cup dry white wine
1 can white beans, or 1½ cups cooked white beans
4 cups coarsely chopped baby spinach leaves
4 oz. pea-sized fresh mozzarella, or diced fresh mozzarella
¼ cup fresh basil leaves, chopped or cut into chiffonade*
¼ tsp. red pepper flakes, or to taste
1. Bring a large pot of water to a boil. Add pasta and cook, uncovered, until al dente, about 8 minutes, or according to package directions.
2. While pasta is cooking, heat olive oil in a large sauté pan over medium-low heat. Stir in tomatoes and garlic, and cook for 1 minute, until garlic is fragrant. Stir in white wine and beans; bring to a boil and cook, uncovered, for 2 to 3 minutes, until tomatoes are just tender and wine is evaporated. Stir in spinach leaves, and cook for 1 minute, until just wilted. Stir in cheese and basil, and mix well.
3. Drain pasta. Add drained pasta to pan with vegetables, and toss to coat. Season with salt and black pepper.
4. Divide pasta between four serving plates, drizzle with additional olive oil and sprinkle with red pepper flakes, if desired, and serve immediately.
PER SERVING: 463 CAL; 17 G PROT; 10 G FAT (4.5 G SAT FAT); 69 G CARB; 23 MG CHOL; 590 MG SOD; 8 G FIBER; 1.5 G SUGARS
PHOTOGRAPHY BY PORNCHAI MITTONGTARE | STYLING BY AMY PALIWODA | FOOD STYLING BY LIESL MAGGIORE