Pasta, Beans, 'N' Greens
Recipe Date:
September 1, 2018
Serving Size:
4
Cook Time:
00:20:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 2 tsps Olive oil
- 1/2 cup Finely chopped carrot
- 1/2 cup Finely chopped onion
- 1 Minced garlic clove
- 1/2 tsp Dried oregano
- 1/4 tsp Salt
- 1/4 tsp Fresh ground black pepper
- 1 15 3/4 oz can reduced-sodium fat-free chicken broth
- 1 14 1/2 oz can of Italian-style diced tomatoes, undrained
- 1/2 cup uncooked penne (or other tube-shaped pasta)
- 1 16 oz can of cannellini beans (or other white bean) rinsed and drained
- 1/2 10 oz package of frozen chopped spinach, thawed, drained, and squeezed dry (about 1/3 cup)
- 1/4 cup Fresh grated parmesan
Directions
Pairing Notes: This a meal we make frequently in winter and paired with the bright Sangiovese, it's lovely.
Chef's Tip: Mix up which beans and cheese you use if you find yourself making it frequently.
Recipe and photo courtesy of: www.geniuskitchen.com
Photo courtesy of: Cooking Matters