Tomato-Basil Pasta with Asiago

INGREDIENTS

• 2 cups (6 ounces) uncooked gluten-free rice penne (such as DeBoles)
• 3/4 cup canned no-salt-added navy beans, rinsed and drained
• 2 tablespoons extra-virgin olive oil
• 1 cup grape tomatoes, halved
• 1/4 cup finely chopped green onions
• 1/2 teaspoon minced fresh rosemary
• 12 pitted kalamata olives, coarsely chopped
• 2 garlic cloves, minced
• 2 cups fresh baby spinach, coarsely chopped
• 3/4 cup (3 ounces) grated Asiago cheese
• 1/4 cup chopped fresh basil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper