STREAMING NOW: Nom or Not

Orecchiette With Cannellini Beans and Spinach

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From Cooking Light (May 2005).”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 (12 ounce) package orecchiette or 1 (12 ounce) packageother small-shaped pasta
  • 2 teaspoons olive oil
  • 34 cup onion, chopped
  • 12 cup carrot, shredded
  • 2 teaspoons garlic, minced
  • 14 cup fresh parmesan cheese, shredded and divided
  • 1 cup reduced-sodium fat-free 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) packagefresh Baby Spinach
  • 14 cup seasoned dry bread crumb

Directions

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

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: