Wednesday, May 9, 2012

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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