12 ounces bow-tie pasta
1 tablespoon olive oil
1 jumbo onion (about 1 pound), thinly sliced
3/4 cup chicken broth
1 teaspoon cornstarch
1/4 teaspoon crushed red pepper
One 15- to 19-ounce can white kidney beans (cannellini), drained
Two 10-ounce bags spinach
2 tablespoons freshly grated Romano or Parmesan cheese
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.
(based on individual servings)
Total Fat: 7 g
Saturated Fat: 1 g
Cholesterol: 5 mg
Sodium: 925 mg
Carbohydrates: 99 g
Protein: 24 g
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