Orecchiette With Cannellini Beans and Spinach

Total Time
35mins
Prep 20 mins
Cook 15 mins

From Cooking Light (May 2005).

Ingredients Nutrition

  • 1 (12 ounce) package orecchiette or 1 (12 ounce) packageother small-shaped pasta
  • 2 teaspoons olive oil
  • 34 cup onion, chopped
  • 12 cup carrot, shredded
  • 2 teaspoons garlic, minced
  • 14 cup fresh parmesan cheese, shredded and divided
  • 1 cup reduced-sodium fat-free chicken broth
  • 2 teaspoons dried basil
  • 1 (28 ounce) can plum tomatoes, undrained and chopped
  • 1 (16 ounce) can cannellini beans, rinsed and drained
  • 1 (6 ounce) packagefresh Baby Spinach
  • 14 cup seasoned dry bread crumb

Directions

  1. Cook pasta according to package directions; drain.
  2. Meanwhile, heat olive oil in a large skillet over medium heat.
  3. Stir in onion, carrot, and garlic; saute 3 minutes.
  4. Stir in 2 tablespoons Parmesan cheese and next 4 ingredients (everything except spinach and bread crumbs); simmer 5 minutes.
  5. Stir in spinach, and cook 1 minute or until spinach is wilted.
  6. Stir in pasta; cook until thoroughly heated.
  7. Sprinkle pasta with remaining 2 tablespoons cheese and breadcrumbs before serving.

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