Ingredients:
vegetable oil cooking spray
4 cups chopped onions
1 cup chopped mushrooms
4 cloves garlic, minced
1 teaspoon dried rosemary leaves
4 cups torn spinach leaves
1/2 cup vegetable broth or 1/2 cup water
1 (15 ounce) cans navy beans or 1 (15 ounce) cans great northern beans
8 ounces bow tie pasta, cooked,warm
2 -4 tablespoons toasted pine nuts or 2 -4 tablespoons slivered almonds
2 -4 ounces parmesan cheese, shredded (optional)
salt, to taste
Directions:
Spray a large skillet with cooking spray.
Saute the onion, mushrooms, garlic, and rosemary until tender, about 5 to 8 minutes.
Add the spinach and the broth to the skillet, then heat to boiling.
Reduce heat and simmer, covered, until the spinach is wilted, about 5 to 8 minutes.
Stir in the beans and cook until the broth is evaporated, about 3 to 4 minutes.
Stir the bean mixture into the pasta.
Add half of the cheese (if desired), and the pine nuts/almonds.
Season to taste with salt.
Sprinkle remaining cheese on top.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.