Mostaccioli with spinach and garlicky white beans

1 Servings

Ingredients

Quantity Ingredient
½ pounds Dried mostaccioli
1 Bag (10 ounces) fresh, cleaned spinach
2 cans (14 to 16 ounces each) Italian stewed tomatoes
4 Garlic cloves
½ teaspoon Salt
1 can (15 1/2 ounce) white cannellini beans
½ teaspoon Freshly ground pepper

Directions

~The Columbian, January 10, 1995 Cook the pasta in a large pot of boiling salted water until tender but still firm, about 10 minutes. About 1 minute before the pasta is done, add the spinach. Drain the pasta and cooked spinach well.

Meanwhile, add the tomatoes to a large frying pan, preferably nonstick.

Cook over medium high heat, breaking up the tomato pieces with the back of a spoon, 2 to 3 minutes.

Crush the garlic through a press into the tomatoes. Stir in the salt.

Reduce the heat to medium and simmer 5 minutes. Drain the cannellini beans and add to the tomato sauce. Season with the freshly ground pepper.

Toss the pasta and spinach with the tomato-bean sauce. Serve while hot.

Makes 4 to 6 servings.

Posted to rec.food.recipes by christi@... (Christi Wilson) on 1995b, .

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