Orecchiette with Cannellini Beans and Spinach

Orecchiette, an ear-shaped pasta, holds all the delicious ingredients in its curves. Small pasta shells may be substituted.

Yield: 6 servings (serving size: about 1 1/2 cups pasta, 1 teaspoon cheese, and 2 teaspoons breadcrumbs)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 393
  • Calories from fat: 9%
  • Fat: 4g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.7g
  • Protein: 17.9g
  • Carbohydrate: 70.1g
  • Fiber: 8g
  • Cholesterol: 2mg
  • Iron: 6.6mg
  • Sodium: 495mg
  • Calcium: 183mg

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

Preparation

  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.
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