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
  • 2
    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

How to Make Bowtie Pasta with White Kidney Beans & Spinach


  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.

Printable Recipe Card

About Bowtie Pasta with White Kidney Beans & Spinach

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

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