Pasta With Beans and Greens
Source: Vibrant Life Magazine/Oct.
Vegetable cooking spray
4 cups chopped onion
1 cup chopped mushrooms
4 cloves garlic, minced
1 teaspoon dried rosemary leaves
4 cups torn spinach leaves
1/2 cup vegetable broth or water
1 15-ounce can Navy or Great Northern beans
8 ounces bow tie pasta, cooked, warm
2-4 tablespoons toasted pine nuts or slivered almonds (optional for fat free
version)
2-4 ounces Parmesan cheese, shredded (optional) -- use vegan; commercial or
recipe
Salt to taste
Spray large skillet with cooking spray. Saute onion, mushrooms, garlic, and
rosemary until tender, about 5 to 8 minutes.
Add spinach and broth to skillet; heat to boiling. Reduce heat and simmer,
covered, until spinach is wilted, 5 to 8 minutes
Stir in beans and cook until broth is evaporated, 3 to 4 minutes. Stir bean
mixture into pasta. Add half of cheese (if desired), and the pine nuts/almonds.
Season to taste with salt. Sprinkle remaining cheese on top.
Serves 4
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