Recipe - Mostaccioli With Spinach And Garlicky White Beans

One half pound Dried mostaccioli
1 Bag (10 ounces) fresh,
cleaned spinach
2 cn (14 to 16 ounces each)
Italian stewed tomatoes
4 Garlic cloves
One half teaspoon Salt
1 cn (15 One half ounce) white
cannellini beans
One half teaspoon Freshly ground pepper

~The Columbian, January 10, 1995

Cook the pasta in a large pot of boiling salted water until tender but
still firm, about 10 minutes. About 1 minute before the pasta is done, add
the spinach. Drain the pasta and cooked spinach well.

Meanwhile, add the tomatoes to a large frying pan, preferably nonstick.
Cook over medium high heat, breaking up the tomato pieces with the back of
a spoon, 2 to 3 minutes.

Crush the garlic through a press into the tomatoes. Stir in the salt.
Reduce the heat to medium and simmer 5 minutes. Drain the cannellini beans
and add to the tomato sauce. Season with the freshly ground pepper.

Toss the pasta and spinach with the tomatobean sauce. Serve while hot.
Makes 4 to 6 servings.
Posted to rec.food.recipes by christi@meaddata.com (Christi Wilson) on
1995b, .