Orecchiette With Cannellini Beans and Spinach |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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From Cooking Light (May 2005). Ingredients:
1 (12 ounce) package orecchiette or 1 (12 ounce) package other small-shaped pasta |
2 teaspoons olive oil |
3/4 cup onion, chopped |
1/2 cup carrot, shredded |
2 teaspoons garlic, minced |
1/4 cup fresh parmesan cheese, shredded and divided |
1 cup reduced-sodium fat-free chicken broth |
2 teaspoons dried basil |
1 (28 ounce) can plum tomatoes, undrained and chopped |
1 (16 ounce) can cannellini beans, rinsed and drained |
1 (6 ounce) package fresh baby spinach |
1/4 cup seasoned dry bread crumb |
Directions:
1. Cook pasta according to package directions; drain.
2. Meanwhile, heat olive oil in a large skillet over medium heat.
3. Stir in onion, carrot, and garlic; saute 3 minutes.
4. Stir in 2 tablespoons Parmesan cheese and next 4 ingredients (everything except spinach and bread crumbs); simmer 5 minutes.
5. Stir in spinach, and cook 1 minute or until spinach is wilted.
6. Stir in pasta; cook until thoroughly heated.
7. Sprinkle pasta with remaining 2 tablespoons cheese and breadcrumbs before serving.
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