| 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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