Title: Bow ties with cannellini beans and spinach
 Categories: Pasta, Mcrecipe
      Yield: 4 Servings
 
     12 oz Bow-tie pasta
           Salt
      1 tb Olive oil
      1 lb Onion; thinly sliced
    3/4 c  Chicken broth
      1 ts Cornstarch
    1/4 ts Crushed red pepper
     16 oz Cannellini beans; drained
           -and rinsed (canned white
           -kidney or navy beans)
     20 oz Spinach
      2 tb 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.