| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Pasta, Mcrecipe |
4 |
Servings |
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 |
INSTRUCTIONS
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.
Copyright © 1995 The Hearst Corporation; all rights reserved
Notes: Work Time: 10 minutes; Total Time: 25 minutes. Flavored with onion,
crushed red pepper, and grated Romano cheese, this dish is perfect with
skinny crisp bread sticks and a salad tossed with Tomato-Orange Vinaigrette
(see recipe)
Recipe by: Homearts Recipe Archive
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 26,
1998
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