Wednesday, August 28, 2013

Tuscan Bean & Spinach Pasta

This authentic, Italian-style pasta is perfect for a weekend dinner with friends or as a quick meal after work. Substitute the spinach for broccoli rabe, the chicken broth for vegetable broth, or pinto beans for garbanzo beans. Buon appetito!

1 box whole wheat pasta
1 (15 oz) can pinto beans
4 cups spinach, cooked
1 1/2 cups low sodium chicken broth
1 cup onion, chopped
1 tbsp olive oil
1 tbsp garlic, minced
1 tbsp dried basil
1 tbsp dried oregano
1/2 tbsp red wine vinegar
1/2 tsp salt
1/2 tsp black pepper

1. Fill a medium pot with water and bring to a boil.
2. In a large sauce pan, add olive oil and garlic. Let cook until golden brown.
3. Add onion and let cook until translucent.
4. Pour in chicken broth and stir. 
5. Add spinach and beans to sauce pan, then throw in the spices.
6. When the water reaches a boil, add pasta and let cook until al dente.
7. Combine pasta and sauce in a large platter. Serve with a sprinkle of parmesan cheese.

Makes 6 hearty servings

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