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Receta Bow Ties With Cannellini Beans And Spinach
by Global Cookbook

Bow Ties With Cannellini Beans And Spinach
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Ingredientes

  • 12 ounce Bow-tie pasta Salt
  • 1 Tbsp. Extra virgin olive oil
  • 1 lb Onion, thinly sliced
  • 3/4 c. Chicken broth
  • 1 tsp Cornstarch
  • 1/4 tsp Crushed red pepper
  • 16 ounce Cannellini beans, liquid removed and rinsed (canned white kidney or possibly navy beans)
  • 20 ounce Spinach
  • 2 Tbsp. Grated Romano Or possibly Parmesan cheese

Direcciones

  1. Prepare bow ties as label directs, using 2 tsp. salt in water.
  2. Meanwhile, in nonstick 12-inch skillet over medium-high heat, heat extra virgin olive oil. Add in onion and cook till golden, about 10 to 12 min.
  3. In 1-c. glass measuring c., mix chicken broth, cornstarch, crushed red pepper, and 1/2 tsp. salt. Add in to same skillet along with beans and cook over medium-high heat till sauce boils and thickens slightly, about 1 minute.
  4. Just before draining pasta, stir spinach into water in saucepot; leave in only till it wilts. Drain pasta and spinach; return to saucepot. Add in sauce; toss to mix well. Sprinkle with Romano cheese to serve.
  5. Notes: Work Time: 10 min; Total Time: 25 min. Flavored with onion, crushed red pepper, and grated Romano cheese, this dish is perfect with skinny crisp bread sticks and a salad tossed with Tomato-Orange Vinaigrette
  6. (see recipe)