Bow ties with cannellini beans and spinach
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Bow-tie pasta |
| Salt | ||
| 1 | tablespoon | Olive oil |
| 1 | pounds | Onion; thinly sliced |
| ¾ | cup | Chicken broth |
| 1 | teaspoon | Cornstarch |
| ¼ | teaspoon | Crushed red pepper |
| 16 | ounces | Cannellini beans; drained and rinsed (canned white kidney or navy beans) |
| 20 | ounces | Spinach |
| 2 | tablespoons | Grated Romano OR Parmesan cheese |
Directions
1. Prepare bow ties as label directs, using 2 teaspoons salt in water.
2. Meanwhile, in nonstick 12-inch skillet over medium-high heat, heat olive oil. Add onion and cook until golden brown, about 10 to 12 minutes.
3. In 1-cup glass measuring cup, mix chicken broth, cornstarch, crushed red pepper, and ½ teaspoon salt. Add to same skillet along with beans and cook over medium-high heat until sauce boils and thickens slightly, about 1 minute.
4. Just before draining pasta, stir spinach into water in saucepot; leave in only until it wilts. Drain pasta and spinach; return to saucepot. Add sauce; toss to mix well. Sprinkle with Romano cheese to serve.
Each serving: About 545 calories, 24 g protein, 99 g carbohydrate, 7 g total fat (1 g saturated), 5 mg cholesterol, 925 mg sodium.
Copyright © 1995 The Hearst Corporation; all rights reserved Notes: Work Time: 10 minutes; Total Time: 25 minutes. Flavored with onion, crushed red pepper, and grated Romano cheese, this dish is perfect with skinny crisp bread sticks and a salad tossed with Tomato-Orange Vinaigrette (see recipe)
Recipe by: Homearts Recipe Archive Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 26, 1998
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