Mediterranean Spinach Beans Recipes

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MEDITERRANEAN SPINACH & BEANS



Mediterranean Spinach & Beans image

If you want to make this dish vegetarian, use soy sauce instead of Worcestershire. I like this skillet meal served warm or cold. -Becky Cuba, Spotsylvania, Virginia

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 tablespoon olive oil
1 small onion, chopped
2 garlic cloves, minced
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
2 tablespoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
6 ounces fresh baby spinach (about 8 cups)
Additional olive oil, optional

Steps:

  • In a 12-in. skillet, heat oil over medium-high heat; saute onion until tender, 3-5 minutes. Add garlic; cook and stir 1 minute. Stir in tomatoes, Worcestershire sauce and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost evaporated, 6-8 minutes., Add beans, artichoke hearts and spinach; cook and stir until spinach is wilted, 3-5 minutes. If desired, drizzle with additional oil.

Nutrition Facts : Calories 187 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 650mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges

MEDITERRANEAN SPINACH



Mediterranean Spinach image

Make and share this Mediterranean Spinach recipe from Food.com.

Provided by Mary Hallen

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/2 cup green onion, sliced
1 clove garlic, pressed
1 1/2 teaspoons dill, chopped
2 medium roma tomatoes, chopped
1 1/4 lbs spinach, rinsed and drained,stems removed
3 -4 tablespoons feta cheese, crumbled
1 tablespoon capers
pepper

Steps:

  • Combine onions, garlic, dill and 1/4 cup water.
  • Stir-fry over medium heat until onions are soft and almost all liquid has evaporated.
  • Transfer mixture to bowl and stir in tomatoes.
  • Keep warm.
  • Add half the spinach to fry pan and 1 Tab water.
  • Stir-fry over medium heat until spinach is just beginning to wilt.
  • Add remaining spinach, stir-fry until all spinach is wilted (2 minutes) With slotted spoon, transfer spinach to a platter and spread out slightly; discard liquid from pan.
  • Top spinach with tomato mixture Sprinkle with Feta and capers.
  • Season to taste.

MEDITERRANEAN PENNE PASTA AND BEANS



Mediterranean Penne Pasta and Beans image

Beans cooked with tomatoes and spinach provide a perfect topping for your pasta dinner that's ready in 30 minutes - perfect if you love Mediterranean cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 10

6 oz. (1 3/4 cups) uncooked penne (tube-shaped pasta)
1 tablespoon olive or vegetable oil
2 garlic cloves, minced
2 (14.5-oz.) cans no-salt-added tomatoes, undrained, cut up
1 (15-oz.) can Old El Paso™ garbanzo beans or Progresso™ Chickpeas, drained, rinsed
1 1/2 teaspoons dried Italian seasoning
1 teaspoon sugar
1 (10-oz.) pkg. prewashed fresh spinach, stems removed, chopped (about 8 cups)
2 oz. (1/2 cup) crumbled feta cheese
1/4 cup sliced ripe olives

Steps:

  • Cook penne to desired doneness as directed on package. Drain; cover to keep warm.
  • Meanwhile, heat oil in large skillet or Dutch oven over medium-high heat until hot. Add garlic; cook and stir 30 seconds. Add tomatoes, beans, Italian seasoning and sugar; mix well. Bring to a boil. Reduce heat; simmer 10 minutes.
  • Add spinach; cook 3 minutes or until spinach wilts, stirring frequently.
  • To serve, arrange cooked penne on large serving platter. Top with tomato mixture. Sprinkle with cheese and olives.

Nutrition Facts : Calories 400, Carbohydrate 61 g, Cholesterol 15 mg, Fat 2, Fiber 10 g, Protein 16 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 8 g

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