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CATEGORY CUISINE TAG YIELD
Grains Italian 1 Servings

INGREDIENTS

1/2 lb Dried mostaccioli
1 Bag, 10 ounces fresh
cleaned spinach
2 14 to 16 ounces each
Italian stewed tomatoes
4 Garlic cloves
1/2 t Salt
1 15 1/2 ounce white
cannellini beans
1/2 t Freshly ground pepper

INSTRUCTIONS

~The Columbian, January 10, 1995  Cook the pasta in a large pot of
boiling salted water until tender but  still firm, about 10 minutes.
About 1 minute before the pasta is  done, add the spinach. Drain the
pasta and cooked spinach well.  Meanwhile, add the tomatoes to a large
frying pan, preferably  nonstick. Cook over medium high heat, breaking
up the tomato pieces  with the back of a spoon, 2 to 3 minutes.  Crush
the garlic through a press into the tomatoes. Stir in the salt.  Reduce
the heat to medium and simmer 5 minutes. Drain the cannellini  beans
and add to the tomato sauce. Season with the freshly ground  pepper.
Toss the pasta and spinach with the tomato-bean sauce. Serve while
hot. Makes 4 to 6 servings. Posted to rec.food.recipes by
christi@meaddata.com (Christi Wilson) on 1995b, .

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