CategoriesDinner Low- Calories Recipes

Baked Penne Florentine – Low Calories Recipe

Prep: 30 minutes

Bake: 30 minutes

Stand: 10 minutes

Oven: 375°F

Makes: 6 servings


  • Eight ounces dried multigrain or whole wheat penne pasta
  • One (10-ounce) package frozen chopped spinach, thawed and well drained
  • Half cup chopped onion (1 medium)
  • Quarter cup vegetable broth
  • Two cloves garlic, minced
  • Half cup raw cashews
  • One 3⁄4 cups water
  • One (15- to 16-ounce) can Great Northern beans, navy beans, or cannellini beans (white kidney beans), rinsed and drained
  • Two teaspoons lemon juice
  • Half teaspoon dry mustard
  • Quarter teaspoon salt
  • Quarter teaspoon ground black pepper
  • Half cup soft whole wheat bread crumbs
Do not wait; the time will never be ‘just right.’ Start where you stand, and work with whatever tools you may have at your command, and better tools will be found as you go along.
– George Herbert

Energy value

  • calories 315 kcal
  • protein 15g
  • fat 8g
  • carbohydrates 53g
  • cholesterol 0mg
  • sodium 198mg
  • dietary fibre 10g


  1. Preheat oven to 375°F. Cook pasta according to package directions; drain.
  2. Return to hot pan. Add spinach; toss to combine. Set aside.
  3. In a small saucepan combine onion, broth, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until onion is tender.
  4. Remove from heat; set aside.
  5. Place cashews in a food processor. Cover and process until finely ground.
  6. Add Half of the water; blend until smooth.
  7. Add onion mixture, beans, lemon juice, mustard, salt, and pepper. Cover and process until smooth.
  8. Transfer to a medium bowl and stir in the remaining water. Stir bean mixture into pasta mixture.
  9. Transfer to an ungreased 2-quart casserole.
  10. Sprinkle with bread crumbs.
  11. Bake about 30 minutes or until crumbs are toasted.
  12. Let stand for 10 minutes before serving.