bowtie pasta with white kidney beans & spinach

(1 rating)
Recipe by
Norma DeRemer
York, PA

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

  • 12 oz
    bow-tie posta
  • 2
    bags (10 ounce) prewashed spinach
  • 1 Tbsp
    olive oil
  • 1 lg
    onion, thinly sliced
  • 3/4 c
    chicken or vegetable broth
  • 1 tsp
    cornstartch
  • 1/2 tsp
    salt
  • 1/4 tsp
    crushed red pepper (optional)
  • 1 can
    white kidney beans (cannellini), rinsed and drained
  • 2 Tbsp
    grated parmesan or romano cheese

How To Make bowtie pasta with white kidney beans & spinach

  • 1
    In large saucepan, cook pasta as directed on package.
  • 2
    Just before draining pasta, stir the spinach into the cooking pasta; leave in only until it wilts.
  • 3
    Drain pasta and spinach and return to saucepan and keep warm.
  • 4
    Meanwhile,add oil and heat over medim-high heat in a skillet
  • 5
    Add onion and cook until golden brown, 10 to 12 minutes.
  • 6
    In a bowl or large measuring cup, mix broth, cornstarch, salt and crushed red pepper and stir to mix.
  • 7
    Add to skillet along with beans and cook over med heat until sauce boils and thickens slightly, about one minute.
  • 8
    Add sauce to pasta and spinach in saucepan and toss to mix well.
  • 9
    Sprinkle with Romano cheese and serve. May use Parmesan if prefered.

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