Orecchiette With Cannellini Beans and Spinach

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READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (12 ounce) package orecchiette or (12 ounce) package other 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) package fresh Baby Spinach
  • 14
    cup seasoned dry bread crumb
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DIRECTIONS

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