Wednesday, October 23, 2013
Ingredients and Preparation Ingredients Measures Penne pasta 4 ounces Olive oil 1 garlic clove, minced 2 teaspoons Yellow onion, chopped ½ Fresh thyme, stems removed (about 1 tablespoon leaves) 3 sprigs Reserved pasta water ½ cup Baby spinach 3 cups Canned white beans (eg, great northern), drained and rinsed (leftover beans can be used for salad topping) 1 cup Plum tomatoes, seeded and diced 2 Salt ¼ teaspoon Freshly ground black pepper Grated Parmesan cheese 2 tablespoons 1. Directions 2. Cook pasta according to package directions, omitting fat and salt. Reserve ½ cup pasta water, drain, and set aside. 3. Heat olive oil in a large skillet or pot over medium-high heat. Add garlic and cook 1 minute. Stir in onion and thyme, and cook about 4 minutes, until onions are tender. 4. Add reserved pasta water to pan and scrape brown bits off the bottom. Stir in spinach and cook 3-4 minutes, until it wilts. Add beans and tomatoes, and cook about 3 minutes, until heated through. Season with salt and pepper, toss with pasta, top with cheese, and serve.
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