Beans and Greens over Pasta

I love garlic and Parmesan cheese. Dark red kidney beans are a good source of protein. Spinach is high in vitamins. I do everything in the microwave except for the pasta, that I cook on the stove in lots of boiling salted water. Use whatever pasta you like. Penne works great as well as the fini linguine that I used here in the picture.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 2  tablespoons olive oil or 2  tablespoons canola oil
• 4  large garlic cloves, pressed
• 1 (10 ounce) box frozen chopped spinach
• 2 (15 ounce) cans dark red kidney beans, drained and rinsed
• 4  cups low sodium chicken broth
• 1⁄4 teaspoon crushed red pepper flakes (optional)
• 1⁄4 cup  grated parmesan cheese
• 2  tablespoons  freshly chopped basil
•  fresh ground black pepper (to taste)
•  parmesan cheese, for passing at the table
•  pasta, of your choice

• Slurry

• 3  tablespoons cornstarch, dissolved in
• 4  tablespoons cold water

Directions

1. Start the water for your pasta.
2. In a 3-4 quart microwavable casserole with lid put the oil in the center.
3. Press all of that yummy garlic into the oil and cover with the frozen block of spinach.
4. Put lid on casserole and place in microwave.
5. Microwave on high for 10 minutes.
6. Remove from microwave and top with drained beans and chicken broth.
7. Put lid back on dish and microwave another 10 minutes.
8. Remove and add the pepper flakes, Parmesan cheese and slurry of 3TB of cornstarch and 4 TB cold water.
9. Stir well.
10. Place back in microwave (covered) and microwave another 10 minutes or until it starts to thicken a little.
11. Stir.
12. At this point get your pasta cooked.
13. Check the beans and greens for taste.
14. Add basil and black pepper to taste. Put pasta in bowls and top with beans and greens.
15. Pass the Parmesan at the table.
16. Serve with a loaf of rustic crusty bread and a nice crisp salad.