Recipe by Mirj
This is a nice homey dish that's also pretty good for you. It's great to take to work the next day in a Tupperware and heats up beautifully in the microwave.
Top Review by PanNan
I loved the flavor of the onion, mushroom, garlic and rosemary combination and the crunchiness of the pine nuts. The spinach was also good and added visual appeal. The only thing I'll change when I make this again is to use a different bean, perhaps kidney beans for better texture. Kidney beans would also add another color. I loved the healthy aspect of the recipe, too.
- vegetable oil cooking spray
- 4 cups chopped onions
- 1 cup chopped mushroom
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary leaves
- 4 cups torn spinach leaves
- 1⁄2 cup vegetable broth or 1⁄2 cup water
- 1 (15 ounce) can navy beans or 1 (15 ounce) can great northern beans
- 8 ounces bow tie pasta, cooked,warm
- 2 -4 tablespoons toasted pine nuts or 2 -4 tablespoons slivered almonds
- 2 -4 ounces parmesan cheese, shredded (optional)
- salt, to taste
Directions See How It's Made
- Spray a large skillet with cooking spray.
- Saute the onion, mushrooms, garlic, and rosemary until tender, about 5 to 8 minutes.
- Add the spinach and the broth to the skillet, then heat to boiling.
- Reduce heat and simmer, covered, until the spinach is wilted, about 5 to 8 minutes.
- Stir in the beans and cook until the broth is evaporated, about 3 to 4 minutes.
- Stir the bean mixture into the pasta.
- Add half of the cheese (if desired), and the pine nuts/almonds.
- Season to taste with salt.
- Sprinkle remaining cheese on top.