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