Pasta with spinach and breans

cups small shell pasta (8oz)
cup thinly sliced onion
tablespoon minced garlic
tablespoon olive oil
tablespoon water
cups fresh spinach leaves
tomatoes, seeded and chopped
1 (15 ounce) can cannellini beans, rinsed and drained
1/3 cup grated parmesan cheese


Cook pasta until just tender. Ladle 1 cup of pasta cooking liquid into bowl and reserve.

Drain pasta.

Sauté onion and garlic in oil then add 1 T water to skillet and cook over medium heat until onion is golden and tender, stirring often.

Add 1 c reserved pasta cooking liquid, spinach and tomatoes to skillet.

Cover and cook until spinach wilts, about 3 minutes.

Add cannellini beans and pasta.

Cover and cook until heated, about 2 minutes.

Stir in cheese and season with salt and pepper.

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