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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Orecchiette with Cannellini Beans and Spinach Recipe

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This recipe for Orecchiette with Cannellini Beans and Spinach is from The Renaldi Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (12oz.) pkg. orecchiette pasta
2 tsp. olive oil
3/4 c. onion or shallots, finely chopped
1/2 c. carrots, shredded
2 tsp. garlic, minced
1/4 c. fresh Parmesan cheese, shredded and divided
1 c. chicken broth, low sodium and low fat
2 tsp. dried basil
1 (28oz.) can plum tomatoes, undrained and chopped
1 (16oz.) can cannellini beans, rinsed and drained
1 (6oz.) pkg. fresh baby spinach
1/4 c. Italian breadcrumbs
Directions:
Directions:
Cook pasta according to package directions and drain. Heat olive oil in a large skillet over medium heat. Stir in onion, carrot and garlic; saute 3 minutes. Stir in 2 T. Parmesan cheese, chicken broth, basil, plum tomatoes and 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 into serving dishes. Sprinkle evenly with breadcrumbs and remaining 2 T. of cheese and serve.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
One of Mom's personal favorites, this dish is very light and healthy. With 6 servings and only 350 calories and 4 grams of fat per serving! If your having trouble finding Orecchiette pasta (also known as "little ears"), you can substitute small pasta shells instead.

 

 

 

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