- 1 box whole wheat penne
- 1 tablespoon extra virgin olive oil (EVOO)
- 1 tablespoon butter
- 2 garlic cloves, grated
- 1 small onion, chopped
- 2 tablespoons flour
- 1 cup chicken stock
- 1 cup half-and-half
- Ground black pepper
- A pinch of nutmeg
- 1/4 cup flat leaf parsley, chopped
- 1/2 cup grated Parmigiano Reggiano cheese, plus some for passing at the table
- 1 can cannellini beans (15 ounces), drained
- 2 boxes frozen spinach (10 ounces each), thawed and squeezed in a kitchen towel to remove excess moisture
- 2 cans tuna in water (6 ounces each), drained
Pre-heat the oven to 400°F.
Place a large pot of water over high heat and bring up to a boil to cook the pasta. Once at a boil, add some salt and the pasta and cook until al dente, according to the package directions. Drain the pasta thoroughly, return it to the pot and reserve.
In a large skillet over medium-high heat, heat 1 tablespoon EVOO, one turn of the pan, and the butter. Cook the garlic and onion until tender, about 2-3 minutes. Sprinkle in the flour and cook for another minute, then whisk in the chicken stock and half-and-half and season with salt, ground black pepper and nutmeg. Bring it up to a bubble and thicken.
Turn off the heat, then fold in the parsley, grated Parmigiano Reggiano cheese, cannellini beans, spinach, tuna and penne. Pour the mixture into a 13-inch x 9-inch baking dish and top with the remaining cheese. Place in the oven to brown the topping, about 10 minutes.
Serve with your favorite simple salad alongside.
This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.