Ingredients for Beans And Greens Pasta
- Cooking spray, for skillet
- 1 medium yellow onion, chopped
- 8 ounces fresh mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary, crushed
- 1 (10 ounce) bag fresh spinach leaves
- 4 cups vegetable broth
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 pound bow tie pasta
- ½ cup pine nuts, toasted
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- 1 tablespoon olive oil
- ½ teaspoon black pepper
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How to Make Beans And Greens Pasta
- Cook pasta according to package directions. Drain and set aside.
- Spray a large skillet with cooking spray. Add the chopped onion, sliced mushrooms, and minced garlic. Sauté over medium heat until softened, about 5-8 minutes.
- Stir in the chopped rosemary and cook for another minute until fragrant.
- Add the spinach and vegetable broth to the skillet. Bring to a boil, then reduce heat and simmer, covered, until the spinach is wilted, about 5-8 minutes.
- Stir in the rinsed and drained cannellini beans. Cook for 3-4 minutes, or until most of the broth has evaporated.
- Add the cooked pasta to the skillet and gently toss to combine.
- Stir in half of the grated Parmesan cheese and the toasted pine nuts (or almonds).
- Season generously with salt and pepper to taste.
- Serve immediately, topped with the remaining Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
35g
Fat
5g
Carbs
28g
