Healthy Ingredient Recipes Healthy Pasta and Noodle Recipes Healthy Pasta Recipes by Shape Healthy Penne Recipes Baked Penne Florentine 2.6 (5) 5 Reviews This comforting and flavorful vegetarian dish is packed with protein. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on March 9, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Additional Time: 40 mins Total Time: 1 hrs 10 mins Servings: 6 Yield: 6 servings Nutrition Profile: Heart Healthy Low-Calorie High Fiber Egg Free Vegetarian Low Sodium Soy-Free Healthy Aging Healthy Immunity Jump to Nutrition Facts Ingredients 8 ounces dried multigrain or whole wheat penne pasta 1 (10 ounce) package frozen chopped spinach, thawed and well drained ¼ cup vegetable broth 1 medium onion, chopped 2 cloves garlic, minced ½ cup raw cashews 1 ¾ cups water 1 15 to 16-ounce can Great Northern beans, navy beans, or cannellini (white kidney beans), rinsed and drained 2 teaspoons lemon juice ½ teaspoon dry mustard ¼ teaspoon salt ¼ teaspoon ground black pepper ½ cup soft whole wheat bread crumbs Directions Preheat oven to 375 degrees F. Cook the pasta according to package directions. Drain and return to hot pan. Add spinach; toss to combine. Spoon into a 2-quart casserole; set aside. In a small saucepan combine vegetable broth, onion, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until onion is tender. Remove from heat and set aside. Place cashews in a food processor. Cover and process until finely ground. Add half of the water and blend until smooth. Add onion mixture, beans, lemon juice, mustard, salt, and pepper. Cover and process until smooth. Transfer to a medium bowl and stir in the remaining water. Stir bean mixture into pasta mixture in casserole. Sprinkle with bread crumbs. Bake, uncovered, about 30 minutes or until crumbs are toasted. Let stand for 10 minutes before serving. Rate it Print Nutrition Facts (per serving) 315 Calories 8g Fat 53g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 315 % Daily Value * Total Carbohydrate 53g 19% Dietary Fiber 10g 36% Total Sugars 3g Protein 15g 29% Total Fat 8g 10% Saturated Fat 1g 7% Vitamin A 5562IU 111% Vitamin C 15mg 17% Folate 128mcg 32% Sodium 198mg 9% Calcium 130mg 10% Iron 4mg 24% Magnesium 119mg 28% Potassium 564mg 12% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved