Pasta with White Beans and Spinach
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Pasta with White Beans and Spinach
Category
Potatoes, Pastas and Grains
Prep Time
5 minutes
Cook Time
10 minutes
Ingredients
- 2 tablespoons Fustini's Gremolata olive oil
- 4 garlic cloves, finely chopped
- 4 cups vegetable broth
- 12 oz small-cut pasta
- 2 teaspoons fresh thyme leaves
- 1 tablespoon Fustini's Parmesan spice blend
- 1 14-0z can cannelloni beans, drained, rinsed
- 2 cups baby spinach, roughly chopped
- 2 tablespoons Fustini's Citrus Oregano balsamic
- 1/2 cup finely grated parmesan
Ingredients
Directions
- Heat olive oil and garlic in a large deep skillet on medium heat until the garlic is lightly golden. Add vegetable broth, pasta, thyme, and seasoning and bring to a boil. Reduce heat and simmer, stirring frequently until pasta is al dente 10-12 minutes.
- Fold in beans, parmesan, spinach, parmesan and balsamic. Salt and pepper to taste. Cook until the beans are heated through and spinach has slightly wilted.
Recipe Note
A delicious side dish and full of protein on its own. Adapted from The Prevention Test Kitchen.