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.

★★★★★ 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


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

About this Recipe

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