| 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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