Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
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  • 4 star values: 1
  • 5 star values: 0

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

Robyn Webb
Recipe by Cooking Light May 2005

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat; drain.

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  • 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.

Nutrition Facts

393 calories; calories from fat 9%; fat 4g; saturated fat 1g; mono fat 1.6g; poly fat 0.7g; protein 17.9g; carbohydrates 70.1g; fiber 8g; cholesterol 2mg; iron 6.6mg; sodium 495mg; calcium 183mg.
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