Bow Ties with Cannellini Beans and Spinach Recipe

Name: Bow Ties with Cannellini Beans and Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 oz. bow-tie or corkscrew pasta; salt; 1 tbsp. olive oil; 1 jumbo onion; 3/4 c. chicken broth; 1 tsp. cornstarch; 1/4 tsp. crushed red pepper; 1 can white kidney beans (cannellini); 2 bag spinach; 2 tbsp. Parmesan cheese

Servings: persons

12 oz. bow-tie or corkscrew pasta
salt
1 tbsp. olive oil
1 jumbo onion
3/4 c. chicken broth
1 tsp. cornstarch
1/4 tsp. crushed red pepper
1 can white kidney beans (cannellini)
2 bag spinach
2 tbsp. Parmesan cheese

1
Prepare bow ties as label directs, using 2 teaspoons salt in water.
2
Meanwhile, in nonstick 12-inch skillet over medium-high heat, heat olive oil.
3
Add onion and cook until golden brown, about 10 to 12 minutes.
4
In 1-cup glass measuring cup, mix chicken broth, cornstarch, crushed red pepper, and 1/2 teaspoon salt.
5
Add to same skillet along with beans and cook over medium-high heat until sauce boils and thickens slightly, about 1 minute.
6
Just before draining pasta, stir spinach into water in saucepot; leave in only until it wilts.
7
Drain pasta and spinach; return to saucepot.
8
Add sauce; toss to mix well.
9
Sprinkle with Romano cheese to serve.

609

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 oz. bow-tie or corkscrew pasta, salt, 1 tbsp. olive oil, 1 jumbo onion, and more.

Yes, Bow Ties with Cannellini Beans and Spinach falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bow Ties with Cannellini Beans and Spinach

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