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Bow Ties with Cannellini Beans and Spinach



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Bow Ties with Cannellini Beans and Spinach

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

1. Prepare bow ties as label directs, using 2 teaspoons salt in water.

2. Meanwhile, in nonstick 12-inch skillet over medium-high heat, heat olive
oil. Add onion and cook until golden brown, about 10 to 12 minutes.

3. In 1-cup glass measuring cup, mix chicken broth, cornstarch, crushed red
pepper, and 1/2 teaspoon salt. Add to same skillet along with beans and
cook over medium-high heat until sauce boils and thickens slightly, about 1
minute.

4. Just before draining pasta, stir spinach into water in saucepot; leave
in only until it wilts. Drain pasta and spinach; return to saucepot. Add
sauce; toss to mix well. Sprinkle with Romano cheese to serve.

Each serving: About 545 calories, 24 g protein, 99 g carbohydrate, 7 g
total fat (1 g saturated), 5 mg cholesterol, 925 mg sodium.

Ingredients:

12 oz Bow-tie pasta
Salt
1 tb Olive oil
1 lb Onion; thinly sliced
3/4 c Chicken broth
1 ts Cornstarch
1/4 ts Crushed red pepper
16 oz Cannellini beans; drained
-and rinsed (canned white
-kidney or navy beans)
20 oz Spinach
2 tb Grated Romano OR Parmesan
-cheese

Serves:

4 Servings

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