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Categories:
spinach olive oil garlic red pepper Italian stewed tomatoes basil oregano salt pepper white beans rigatoni Parmesan cheese
Viewed: 10 - Published at: 2 years agoIngredients
- 1 (10 oz.) bag spinach
- 2 tsp. olive oil
- 3 cloves garlic, minced
- pinch of red pepper flakes
- 2 (14 1/2 oz.) cans Italian stewed tomatoes, chopped (undrained)
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 (15 1/2 oz.) can white beans, drained and rinsed
- 10 oz. rigatoni or spiral pasta
- 2 Tbsp. Parmesan cheese
Method
- Chop spinach and set aside. In large skillet, heat the olive oil over medium heat. When hot, add the garlic and red pepper flakes. Saut one minute.
- Add the undrained tomatoes, basil, oregano, salt and pepper. Simmer 5 minutes. Stir in spinach and continue simmering for another minute. Add drained white beans and mix well. Keep warm. Cook pasta according to directions.
- Mix pasta with sauce. Put into serving bowl.
- Sprinkle with Parmesan cheese.
