Orecchiette With Cannellini Beans And Spinach Food

ORECHIETTE WITH CANNELLINI BEANS AND SPINACH

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, in a large nonstick skillet over medium-high heat, heat the olive oil. Add the onion and saute over medium-high heat until golden brown, about 10 to 12 minutes, stirring occasionally. Add the garlic and cook an additional 2 minutes. Add the cannellini beans, vegetable broth, crushed red pepper flakes, and 1/2 teaspoon salt to the pan. Cook over medium-high heat until sauce simmers and thickens slightly, about 15 minutes. Cook the pasta until tender to the bite, about 8 to 10 minutes. Just before draining pasta, stir the spinach into the pasta pot until it wilts. Drain the pasta and spinach and return them to pot. Add the sauce and mix well. Serve in large pasta bowls and top with grated Parmesan cheese.

ORECCHIETTE WITH CANNELLINI BEANS AND SPINACH

Steps:

• Cook pasta according to package directions; drain.
• Meanwhile, heat olive oil in a large skillet over medium heat.
• Stir in onion, carrot, and garlic; saute 3 minutes.
• Stir in 2 tablespoons Parmesan cheese and next 4 ingredients (everything except spinach and bread crumbs); simmer 5 minutes.
• Stir in spinach, and cook 1 minute or until spinach is wilted.
• Stir in pasta; cook until thoroughly heated.
• Sprinkle pasta with remaining 2 tablespoons cheese and breadcrumbs before serving.

ORECCHIETTE WITH CANNELLINI AND BROCCOLI

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add onion and saute until tender, about 5 minutes.
• Add garlic and crushed red pepper; stir 1 minute. Stir in tomatoes with juices and 1/4 cup water. Bring to boil. Reduce heat to medium; boil gently until sauce thickens, stirring occasionally, about 10 minutes.
• Stir in beans and basil. Season sauce to taste with salt and pepper.
• Meanwhile, cook orecchiette pasta in large pot of boiling salted water until almost tender, about 15 minutes. Add broccoli florets; cook until pasta is just tender but still firm to bite and broccoli florets are crisp-tender, about 2 minutes longer.
• Ladle out 1/2 cup pasta cooking water and reserve. Drain orecchiette and broccoli florets; return to pot.
• Add tomato sauce and reserved pasta cooking water to pasta and toss to blend. Season to taste with salt and peppper.
• Sprinkle with cheese to taste and serve.

ORECCHIETTE WITH SAUSAGE, BEANS, AND MASCARPONE

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
• Drain pasta reserving 1 cup of the cooking liquid.
• In a large, heavy skillet warm the olive oil over medium-high heat.
• Add the sausage and onions. Using a wooden spoon break up the sausage into bite-sized pieces as it browns.
• Continue cooking until the sausage is golden and the onions are tender.
• Add the beans and oregano cook for 2 more minutes.
• Add the mascarpone cheese and slowly add the pasta cooking liquid until a smooth sauce forms, scraping up any brown bits from the bottom of the pan.