Mediterranean Penne Mediterranean Penne

Author: Canadian Living

  • Portion size 4 servings


  • 3 cups penne pasta
  • 2 marinated artichoke hearts drained and liquid reserved
  • 2 cups packed fresh spinach shredded
  • 2 cups packed arugula shredded
  • 1/4 red onion thinly sliced
  • 1 can (19 oz/540 m L) red kidney bean drained and rinsed
  • 2 tablespoons wine vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 dash hot pepper sauce
  • 2/3 cups reserved artichoke liquid
  • 1/4 cup chopped fresh oregano
  • 1/4 cup chopped fresh parsley


In large pot of boiling salted water, cook pasta for 8 to 10 minutes, or until tender but firm. Rinse under cold running water; drain well.

In large bowl, toss pasta with artichokes, spinach or arugula, onion and kidney beans.

DRESSING: In small bowl, whisk together wine vinegar, olive oil, salt, pepper, hot peper sauce, reserved liquid and oregano or parsley until blended.

Toss with pasta to coat.

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Mediterranean Penne