Orecchiette with Cannellini Beans and Spinach |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Orecchiette, an ear-shaped pasta, holds all the delicious ingredients in its curves. Small pasta shells may be substituted. Ingredients:
1 (12-ounce) package orecchiette pasta |
2 teaspoons olive oil |
3/4 cup prechopped onion |
1/2 cup preshredded carrot |
2 teaspoons bottled minced garlic |
1/4 cup preshredded fresh parmesan cheese, divided |
1 cup fat-free, less-sodium 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 breadcrumbs |
Directions:
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Heat olive oil in a large skillet over medium heat. Stir in onion, carrot, and garlic; sauté 3 minutes. Stir in 2 tablespoons Parmesan cheese and next 4 ingredients (through cannellini beans); simmer 5 minutes. Stir in spinach, and cook 1 minute or until spinach is wilted. Stir in pasta; cook until thoroughly heated. Divide pasta mixture evenly. Sprinkle evenly with remaining 2 tablespoons cheese and breadcrumbs.
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