One of our newest recipes from our Med Instead of Meds program. This easy and delicious recipe utilizes unique cannellini beans! Have fun with this dish by using a variety of small pastas such as penne, fusilli, farfalle, or orecchiette.

Pasta with Spinach and Beans

Makes 8 servings

• 1 Tablespoon olive oil
• 2 onions, chopped
• ½ teaspoon red pepper flakes
• 2 cans cannellini beans, drained, and rinsed well
• 1 cup chicken or vegetable broth
• ½ teaspoon salt
• 1 pound whole wheat pasta (fusilli, penne, farfalle, or orecchiette)
• 1 pound spinach
• ½ cup Parmesan cheese, grated

1. In a large pot, boil salted water for the pasta.
2. In a large skillet, heat the olive oil over medium heat and sauté the onions for about 10 minutes, stirring occasionally to not over brown.
3. Add the pepper flakes and cook in the skillet for another minute.
4. Add the beans, broth, and salt in the skillet. Cook over medium heat to slightly thicken.
5. Cook the pasta in the pot according to package directions.
6. When the pasta is 1-2 minutes from being cooked, add the spinach to the water.
7. Drain the pasta and spinach and return to the pot. Add the bean mixture and combine
8. Serve in a pasta bowl topped with cheese. You can add olive oil as well if you like.