Orecchiette with White Beans and Spinach
Ingredients:
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic (finely chopped)
- 4 cups water
- 2 teaspoons vegetable bouillon base
- 12 ounces orecchiette or other short pasta
- 2 teaspoon fresh thyme leaves
- 1 can small white beans (rinsed)
- 2 cups baby spinach
- ½ cup Parmesan (finely grated)
- Freshly ground black pepper
Directions
Heat oil and garlic in a large deep skillet over medium heat until garlic is lightly golden brown, about 2 minutes. Remove from heat, add 4 cups water and whisk in bouillon base.
Add orecchiette and thyme and bring to a boil. Reduce heat and simmer, stirring frequently, until orecchiette is firm-tender, 10-12 minutes.
Fold in beans, spinach, Parmesan, and ½ teaspoon pepper and cook until beans are heated through, about 2 minutes.