Bowtie Pasta with White Kidney Beans & Spinach

Norma DeRemer


Sounds odd, but this recipe is so good. I'm not cooking for a while due to the heat. So no picture right now! But as soon as it cools down, I'm making this again and will post what it looks like. Years ago I found it in a magazine while waiting in the Dr's office and made a copy and brought it home and tried it.

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★★★★★ 1 vote
10 Min
15 Min


12 oz
bow-tie posta
bags (10 ounce) prewashed spinach
1 Tbsp
olive oil
1 large
onion, thinly sliced
3/4 c
chicken or vegetable broth
1 tsp
1/2 tsp
1/4 tsp
crushed red pepper (optional)
1 can(s)
white kidney beans (cannellini), rinsed and drained
2 Tbsp
grated parmesan or romano cheese


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1In large saucepan, cook pasta as directed on package.

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2Just before draining pasta, stir the spinach into the cooking pasta; leave in only until it wilts.

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3Drain pasta and spinach and return to saucepan and keep warm.

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4Meanwhile,add oil and heat over medim-high heat in a skillet

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5Add onion and cook until golden brown, 10 to 12 minutes.

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6In a bowl or large measuring cup, mix broth, cornstarch, salt and crushed red pepper and stir to mix.

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7Add to skillet along with beans and cook over med heat until sauce boils and thickens slightly, about one minute.

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8Add sauce to pasta and spinach in saucepan and toss to mix well.

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9Sprinkle with Romano cheese and serve. May use Parmesan if prefered.

About this Recipe

Course/Dish: Pasta
Dietary Needs: Vegetarian
Other Tag: Quick & Easy