6 servings (serving size: about 1 1/2 cups pasta, 1 teaspoon cheese, and 2 teaspoons breadcrumbs)
1 (12-ounce) package orecchiette pasta (
2 teaspoons olive oil
3/4 cup prechopped onion
1/2 cup preshredded carrot
2 teaspoons bottled minced garlic
1/4 cup preshredded fresh Parmesan cheese, divided
1 cup fat-free, less-sodium chicken broth
2 teaspoons dried basil
1 (28-ounce) can plum tomatoes, undrained and chopped
1 (16-ounce) can cannellini beans, rinsed and drained
1 (6-ounce) package fresh baby spinach
1/4 cup seasoned breadcrumbs
How to Make It
Cook pasta according to package directions, omitting salt and fat; drain.
Heat olive oil in a large skillet over medium heat. Stir in onion, carrot, and garlic; sauté 3 minutes. Stir in 2 tablespoons Parmesan cheese and next 4 ingredients (through cannellini beans); simmer 5 minutes. Stir in spinach, and cook 1 minute or until spinach is wilted. Stir in pasta; cook until thoroughly heated. Divide pasta mixture evenly. Sprinkle evenly with remaining 2 tablespoons cheese and breadcrumbs.