Recipe - Bow Ties With Cannellini Beans And Spinach

12 ounce Bowtie pasta
Salt
1 tablespoon Olive oil
1 pound Onion; thinly cut or sliced up
Three fourths cup Chicken broth
1 teaspoon Cornstarch
One fourth teaspoon Crushed red pepper
16 ounce Cannellini beans; drained
and rinsed (canned white
kidney or navy beans)
20 ounce Spinach
2 tablespoon Grated Romano OR Parmesan
cheese

1. Prepare bow ties as label directs, using 2 teaspoons salt in water.

2. Meanwhile, in nonstick 12inch skillet over mediumhigh heat, heat olive
oil. Add onion and cook until golden brown, about 10 to 12 minutes.

3. In 1cup glass measuring cup, mix chicken broth, cornstarch, crushed red
pepper, and One half teaspoon salt. Add to same skillet along with beans and
cook over mediumhigh 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.

Each serving: About 545 calories, 24 g protein, 99 g carbohydrate, 7 g
total fat (1 g saturated), 5 mg cholesterol, 925 mg sodium.

Copyright © 1995 The Hearst Corporation; all rights reserved

Notes: Work Time: 10 minutes; Total Time: 25 minutes. Flavored with onion,
crushed red pepper, and grated Romano cheese, this dish is perfect with
skinny crisp bread sticks and a salad tossed with TomatoOrange Vinaigrette
(see recipe)

Recipe by: Homearts Recipe Archive

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Feb 26,
1998