Bowtie Pasta with White Kidney Beans & Spinach

Norma DeRemer

By
@PApride

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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Comments:

Serves:

4

Prep:

10 Min

Cook:

15 Min

Ingredients

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

Directions Step-By-Step

1
In large saucepan, cook pasta as directed on package.
2
Just before draining pasta, stir the spinach into the cooking pasta; leave in only until it wilts.
3
Drain pasta and spinach and return to saucepan and keep warm.
4
Meanwhile,add oil and heat over medim-high heat in a skillet
5
Add onion and cook until golden brown, 10 to 12 minutes.
6
In a bowl or large measuring cup, mix broth, cornstarch, salt and crushed red pepper and stir to mix.
7
Add to skillet along with beans and cook over med heat until sauce boils and thickens slightly, about one minute.
8
Add sauce to pasta and spinach in saucepan and toss to mix well.
9
Sprinkle with Romano cheese and serve. May use Parmesan if prefered.

About this Recipe

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