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Orecchiette with Cannellini Beans and Spinach

Yield 6 servings (serving size: about 1 1/2 cups pasta, 1 teaspoon cheese, and 2 teaspoons breadcrumbs)
Orecchiette, an ear-shaped pasta, holds all the delicious ingredients in its curves. Small pasta shells may be substituted.

Ingredients

  • 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

Nutrition Information

  • calories 393
  • caloriesfromfat 9 %
  • fat 4 g
  • satfat 1 g
  • monofat 1.6 g
  • polyfat 0.7 g
  • protein 17.9 g
  • carbohydrate 70.1 g
  • fiber 8 g
  • cholesterol 2 mg
  • iron 6.6 mg
  • sodium 495 mg
  • calcium 183 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat; drain.

  2. 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.