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Baked Penne Florentine
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
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