Orechiette with Cannellini Beans and Spinach Recipe

ingredients

1 tablespoon olive oil
2 1/2 cups onion, thinly sliced
3 cloves garlic, chopped
2 cans (15 ounce size) cannellini beans, rinsed, drained
1 cup vegetable broth
1/4 teaspoon red pepper flakes
1/2 teaspoon salt, or to taste
1 pound orechiette pasta
2 teaspoons salt, or to taste
2 bags (10 ounce size) fresh spinach, stems removed
1/2 cup Parmesan cheese, grated

directions

Bring a large pot of salted water to a boil.

Meanwhile, in a large nonstick skillet over medium-high heat, heat the olive oil. Add the onion and saute over medium-high heat until golden brown, about 10 to 12 minutes, stirring occasionally. Add the garlic and cook an additional 2 minutes.

Add the cannellini beans, vegetable broth, crushed red pepper flakes, and 1/2 teaspoon salt to the pan. Cook over medium-high heat until sauce simmers and thickens slightly, about 15 minutes.

Cook the pasta until tender to the bite, about 8 to 10 minutes. Just before draining pasta, stir the spinach into the pasta pot until it wilts. Drain the pasta and spinach and return them to pot. Add the sauce and mix well.

Serve in large pasta bowls and top with grated Parmesan cheese.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

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