Monday, March 14, 2011

Pasta with Spinach, Beans and Cheese

Recipe from the Complete Cooking Light Cookbook, 2000.

Pasta with Spinach, Beans and Cheese
 8 cups of chopped spinach leaves
6 oz. spiral-shaped pasta
2 Tb olive oil
1/4 tsp salt
1/4 tsp pepper
19-oz can of white beans, such as Navy or cannellini, rinsed and drained
2 minced garlic cloves
1/2 cup shredded cheese such as Parmesan or Asiago
  1. Drain and rinse beans in a strainer.
  2. Boil pasta until al dente. Drain in the strainer with the beans to warm up the beans.
  3. Toss all ingredients in a bowl while pasta is still hot and spinach wilts slightly.
  4. Top with extra cheese if desired and serve warm. Also great as a cold salad the next day.

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