Bow ties with cannellini beans and spinach
Beans Spinach Pasta
Last updated 6/12/2012 1:09:54 AM. Recipe ID 36989. Report a problem with this recipe.
Title: Bow ties with cannellini beans and spinach
Categories: Pasta, Mcrecipe
Yield: 4 Servings
12 oz Bow-tie pasta
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
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
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
Each serving: About 545 calories, 24 g protein, 99 g carbohydrate, 7 g
total fat (1 g saturated), 5 mg cholesterol, 925 mg sodium.
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