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Pasta with Beans and Spinach

Yield 4 servings (serving size: 1 1/4 cup)

Ingredients

  • 6 ounces (about 1 1/2 cups) uncooked gemelli (short tube-shaped pasta) or farfalle (bow tie pasta)
  • 1 (15-ounce) can cannellini beans or other white beans
  • 4 cups torn spinach
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon chopped fresh or 1 teaspoon dried basil
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/2 cup (2 ounces) preshredded fresh Parmesan cheese
  • 1/2 teaspoon freshly ground pepper

Nutrition Information

  • calories 371
  • caloriesfromfat 28 %
  • fat 11.7 g
  • satfat 3.4 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 17.9 g
  • carbohydrate 48.7 g
  • fiber 7.3 g
  • cholesterol 10 mg
  • iron 0.0 mg
  • sodium 754 mg
  • calcium 0.0 mg

How to Make It

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

  2. Place beans in a colander; place spinach on top of beans. Set aside.

  3. Combine olive oil and next 4 ingredients in a small bowl.

  4. When pasta is done, remove 1/4 cup pasta water from pan; set aside. Pour remaining pasta water and pasta over spinach and beans in colander. Stir 1/4 cup reserved pasta water into reserved olive oil mixture.

  5. Drain pasta mixture well; place in a large bowl. Pour olive oil mixture over pasta mixture; toss well. Sprinkle with Parmesan cheese and pepper; toss well. Let stand 5 minutes; serve warm.

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