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.

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