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Penne Pasta Fagioli

Active Time: 20 minutes • Total Time: 40 minutes • Serves: 8


1 package (1 pound) penne pasta
1 package (3 ounces) thinly sliced prosciutto ham, cut into 1/4-inch strips and strips separated
1/2 medium red onion, finely chopped (about 3/4 cup)
1 teaspoon Schnucks extra virgin olive oil
2 large garlic cloves, crushed with press
2 cans (15 ounces each) Schnucks great Northern white beans or cannellini beans, rinsed and drained
1 can (14.5 ounces) less-sodium chicken broth (1-3/4 cups)
1 can (14.5 ounces each) Schnucks Italian style diced tomatoes with olive oil, garlic & spices
3/4 cup shredded Parmesan cheese plus additional to sprinkle on top
1/2 cup chopped fresh parsley leaves
1 teaspoon chopped fresh rosemary leaves (from 1 sprig)
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1. Heat covered 4- to 5-quart saucepan of salted water to boiling over high heat. Add pasta and cook as label directs. Drain pasta, then return to same saucepan.

2. Meanwhile, in nonstick 12-inch skillet, add prosciutto, onion and oil and cook over medium heat 8 to 10 minutes or until onion is tender, stirring occasionally. Add garlic and cook 30 seconds, stirring. Stir in beans, broth and tomatoes with their juice; heat to boiling over medium-high heat. Reduce heat to medium; simmer 15 minutes.

3. Stir bean mixture into pasta; stir in cheese, parsley, rosemary, salt and pepper and toss until well combined. Serve pasta with additional cheese to sprinkle on top. Makes about 12 cups.


Each serving: about 432 calories, 5 g total fat (2 g saturated),
11 mg cholesterol, 805 mg sodium, 71 g carbohydrate,
7 g fiber, 22 g protein