Name: Orecchiette with Cannellini Beans and Spinach
Yield: 6 servings (serving size: about 1 1/2 cups pasta, 1 teaspoon cheese, and 2 teaspoons breadcrumbs)
Ingredients: 1 (12-ounce) package orecchiette pasta (; 2 teaspoons olive oil; ¾ cup prechopped onion; ½ cup preshredded carrot; 2 teaspoons bottled minced garlic; ¼ 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; ¼ cup seasoned breadcrumbs

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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Orecchiette with Cannellini Beans and Spinach

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