Penne with Heirloom Tomatoes (from chicken tender)
8 oz. penne pasta (or your choice, but big shapes work best)
4 very ripe heirloom tomatoes, chopped (about 4 cups)
1 bunch of spinach, kale, or other greens
1 1/2 c. cooked cannellini beans
handful of basil leaves
1/4 c. extra-virgin olive oil
2 T. balsamic vinegar
pinch of crushed red pepper flakes
unrefined salt and black pepper, to taste
shaved Parmesan, to serve
Cook the pasta, drain and set aside in a large bowl. Add the tomatoes, spinach, beans, and basil, and toss to combine.
Stir in the olive oil, vinegar, and pepper flakes. Season to taste with salt and pepper, and an extra dash of vinegar if needed. Serve with shaved Parmesan on top.