| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Dried mostaccioli |
| 1 |
|
Bag (10 ounces) fresh, cleaned spinach |
| 2 |
cn |
(14 to 16 ounces each) Italian stewed tomatoes |
| 4 |
|
Garlic cloves |
| 1/2 |
ts |
Salt |
| 1 |
cn |
(15 1/2 ounce) white cannellini beans |
| 1/2 |
ts |
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 [email protected] (Christi Wilson) on
1995b, .
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