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orecchiette con spinaci e fagioli cannellini (orec

(1 rating)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

A hearty pasta dish for cool winter evenings. Source unknown

(1 rating)

Ingredients For orecchiette con spinaci e fagioli cannellini (orec

  • 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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