Bow Ties With Cannellini Beans And Spinach Recipe
Category: Grains /
12 oz bow-tie pasta
1 tablespoon olive oil
1 lb onion; thinly sliced
3/4 cup chicken broth
1 teaspoon cornstarch
1/4 teaspoon crushed red pepper
16 oz cannellini beans; drained and rinsed (canne
20 oz spinach
2 tablespoon grated romano or parmesan cheese
1. Prepare bow ties as label directs, using 2 teaspoons salt in water.
2. Meanwhile, in nonstick 12-inch skillet over medium-high heat, heat olive oil. Add onion and cook until golden brown, about 10 to 12 minutes.
3. In 1-cup glass measuring cup, mix chicken broth, cornstarch, crushed red pepper, and 1/2 teaspoon salt. Add to same skillet along with beans and cook over medium-high heat until sauce boils and thickens slightly, about 1 minute.
4. Just before draining pasta, stir spinach into water in saucepot; leave in only until it wilts. Drain pasta and spinach; return to saucepot. Add sauce; toss to mix well. Sprinkle with Romano cheese to serve.
Each serving: About 545 calories, 24 g protein, 99 g carbohydrate, 7 g total fat (1 g saturated), 5 mg cholesterol, 925 mg sodium.
Copyright © 1995 The Hearst Corporation; all rights reserved
Notes: Work Time: 10 minutes; Total Time: 25 minutes. Flavored with onion, crushed red pepper, and grated Romano cheese, this dish is perfect with skinny crisp bread sticks and a salad tossed with Tomato-Orange Vinaigrette (see recipe)
Recipe by: Homearts Recipe Archive
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