bowtie pasta with white kidney beans & spinach
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.
prep time
10 Min
cook time
15 Min
method
---
yield
4 serving(s)
Ingredients
- 12 ounces bow-tie posta
- 2 - bags (10 ounce) prewashed spinach
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 3/4 cup chicken or vegetable broth
- 1 teaspoon cornstartch
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper (optional)
- 1 can white kidney beans (cannellini), rinsed and drained
- 2 tablespoons grated parmesan or romano cheese
How To Make bowtie pasta with white kidney beans & spinach
-
Step 1In large saucepan, cook pasta as directed on package. -
Step 2Just before draining pasta, stir the spinach into the cooking pasta; leave in only until it wilts.
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Step 3Drain pasta and spinach and return to saucepan and keep warm.
-
Step 4Meanwhile,add oil and heat over medim-high heat in a skillet
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Step 5Add onion and cook until golden brown, 10 to 12 minutes.
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Step 6In a bowl or large measuring cup, mix broth, cornstarch, salt and crushed red pepper and stir to mix.
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Step 7Add to skillet along with beans and cook over med heat until sauce boils and thickens slightly, about one minute.
-
Step 8Add sauce to pasta and spinach in saucepan and toss to mix well.
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Step 9Sprinkle with Romano cheese and serve. May use Parmesan if prefered.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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