Orecchiette con spinaci e fagioli cannellini (Orec

Lynnda Cloutier


A hearty pasta dish for cool winter evenings. Source unknown


★★★★★ 1 vote



  • ·
    1 jar five brothers fresh tomato basil sauce, 26 oz
  • ·
    1 pkg. fresh spinach, 10 oz. 4 slices bacon, chopped
  • ·
    3 cloves garlic, minced
  • ·
    1 small onion, chopped
  • ·
    1 can white beans, drained and rinsed, 16 oz
  • ·
    1 pkg. orecchiette or shell pasta, cooked and drained, 16 oz.

How to Make Orecchiette con spinaci e fagioli cannellini (Orec


  1. In medium pan, heat sauce thoroughly; set aside. Thoroughly wash spinach in cold water; remove and discard stems. Tear spinach leaves coarsely; set aside. In large skillet, cook bacon til crisp; drain fat. In same skillet, sauté garlic and onion til tender. Add beans, cook over low heat til heated through, stirring occasionally. Add spinach to skillet; cover and cook just til spinach is wilted. Spoon heated sauce over hot pasta. Top with bean and spinach mixture; toss to coat well. Serves 6
    These pasta shapes are the perfect receptacles for this dish’s riches. Bacon provides a smoky essence; spinach mellows when cooked.

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