CANNELLINI BEANS, SPINACH, TOMATOES AND PASTA
This is an easy-to-make, healthful and inexpensive meal for those cold, dark winter weeknights. It tastes much fancier than it is. You can do most of the prep and sauce cooking while you boil the water for the pasta. Nice weeknight multitasking.
Provided by CookTilDone
Categories Penne
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in 3-quart pan, add onions and cook over meduim heat till limp, but not browned.
- Add garlic and stir until you can smell it, maybe a minute or two. It's key to prevent it from browning.
- Add drained spinach and combine well with onion and garlic.
- Stir in tomatoes.
- Stir in one can beans with their liquid.
- Liquify the rest of the beans with their liquid in a food processor, or mash with a potato masher in a bowl. Stir them into the rest of the dish.
- Simmer for 5 minutes to thicken, making sure it doesn't stick.
- Add chicken broth a little at a time until you get the thickness you like. It should be thick, but thin enough to coat pasta.
- Stir in oregano and basil and season to taste with salt and pepper. Add more olive oil if desired.
- Serve over hot pasta with grated Parmesan cheese. You can add a little heat with some red pepper flakes.
Nutrition Facts : Calories 809.4, Fat 13.3, SaturatedFat 2.2, Sodium 861.3, Carbohydrate 144.8, Fiber 20.6, Sugar 14.6, Protein 39.6
CANNELLINI SPINACH PASTA SALAD
Virgie Praglowski of Torrance, California puts a hearty spin on spinach salad with the addition of white beans and pasta shells in her pretty side dish.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the spinach, pasta and beans. In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, garlic, salt and pepper; shake well. Pour over salad; toss to coat. Sprinkle with cheese. Serve immediately.
Nutrition Facts : Calories 157 calories, Fat 5g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 243mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
TUSCAN SAUSAGE, SPINACH AND CANNELLINI BEANS
If you like spinach, you will like this easy, comfort food type casserole. The addition of the lemon and nutmeg helps give it a nice, fresh taste. It is important to squeeze as much liquid from the spinach as possible. I sometimes use a leftover croissant to make the breadcrumbs. This goes nicely with a Caesar salad.
Provided by Snow Pea
Categories Meat
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- Brown sausages in oil till done, drain and slice into rounds.
- In large bowl, combine sausage, spinach, beans, onion, cream, 1/4 cup of the Parmesan cheese, lemon peel and juice, nutmeg, and salt and pepper.
- Turn mixture into a greased 2 qt casserole.
- In small bowl, mix bread crumbs, remaining 1/4 cup cheese, garlic and melted butter.
- Sprinkle on top of casserole.
- Bake uncovered 35 minutes, or until heated through.
CANNELLINI AND SPINACH PASTA DINNER (VEGAN)
I love all kinds of beans but I think white kidney beans are especially filling and chock full of flavor. A simple, inexpensive, and filling pasta dish to whip up, and a tasty way to sneak some protein and other nutrients in. The order for the directions is what was easiest for me based on my limited kitchen space. Just about any kind of pasta will work for this, but I think wagon wheels, bowties, shells, and the curlicues (cavatappi I think?) are best for this! Use your own sauce or the one I made up; if using a pre-seasoned can of sauce you can cut the seasonings or eliminate them entirely. It also lends itself nicely to making a one-dish meal with another protein such as tofu, chicken, or fish-- namely Recipe #394439. For Italian Seasoning, most storebought ones are good but I use Recipe #391627.
Provided by the80srule
Categories < 30 Mins
Time 30m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Cook the PASTA according to the box directions in salted boiling water, preferably firm or al dente. Drain into a large serving bowl.
- Make the SAUCE by whisking the tomato paste and sauce in a bowl together. Add the oil and garlic and whisk together again, then all the dry spices. Mix into the pasta.
- VEGGIES: Rise and drain the cannellini. In a medium saucepan, heat the oil and brown the garlic, then add the cannellini and stir around with a wooden spoon and make sure they cook evenly. Add a couple shakes of Italian seasoning (your own or a storebought mix), so the beans absorb it.
- Throw in the spinach bit by bit-- don't put it in all at once or it won't cook right.
- Season it generously with the Italian seasoning as spinach absorbs flavorings well as it cooks in the olive oil.
- As you add the rest of the spinach, you might need to add a little more oil if it's not getting enough.
- Continue cooking until the cannellini are tender and the spinach has wilted and absorbed enough seasoning.
- Mix with the pasta and sauce-- dinner's done!
Nutrition Facts : Calories 431.6, Fat 9.3, SaturatedFat 1.4, Sodium 697.1, Carbohydrate 72.6, Fiber 10, Sugar 8.8, Protein 17.2
PASTA WITH BEANS AND SPINACH PARMESAN
Make and share this Pasta with Beans and Spinach Parmesan recipe from Food.com.
Provided by Marie
Categories Low Cholesterol
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta until just tender.
- Ladle 1 cup of pasta cooking liquid into bowl and reserve.
- Drain pasta.
- Saute onion& garlic in oil, then add 1 T water to skillet& cook over medium heat until onion is golden and tender, stirring often.
- Add 1 c reserved pasta cooking liquid, spinach& tomatoes to skillet.
- Cover& cook until spinach wilts, about 3 minutes.
- Add cannellini beans& pasta.
- Cover& cook until heated, about 2 minutes.
- Stir in cheese& season with salt& pepper.
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