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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.
- 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
- (see recipe)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 368g | |
| Recipe makes 4 servings | |
| Calories 206 | |
| Calories from Fat 47 | 23% |
| Total Fat 5.32g | 7% |
| Saturated Fat 1.17g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 529mg | 22% |
| Potassium 1026mg | 29% |
| Total Carbs 30.58g | 8% |
| Dietary Fiber 10.2g | 34% |
| Sugars 6.88g | 5% |
| Protein 11.37g | 18% |
