Pasta with Cannellini Beans and Spinach

Ingredients

  • 2 cups of cannellini beans
  • 2 cloves of garlic, sliced
  • 8-10 oz of fresh spinach, stems removed
  • 8 oz of farfalle pasta, reserve 1/2 cup of pasta water
  • 1 lemon, zest and juiced
  • 1/8-1/4 tsp red pepper flakes
  • 2 TBSP olive oil
  • 1 tsp salt
  • 1/4 cup fresh grated parmesan cheese

Method

  1. Cook the dried beans with a mirepoix; carrots, onions and celery, until tender. Or cook the mirepoix and add beans towards end...
  2. Peel and slice the garlic. Add 1 TBSP of olive oil to a large skillet. When the skillet is hot, add the garlic and saute briefly over medium heat until light golden. Add the spinach. Continue to stir until wilted. Remove from heat.
  3. Cook the bow tie pasta or pasta of your choice until the consistency and texture that you prefer. Drain, reserving 1/2 cup of pasta water, and return to pot.
  4. Add the sautéed spinach and garlic and cannellini beans to the pasta. Fold all of the ingredients together. Add the lemon juice, lemon zest, salt to taste, red pepper flakes and 1 remaining tablespoon of olive oil. Add the reserved pasta water. Heat over low to medium heat until warm.
  5. Serve on small plates as a side or larger plates as an entree. Sprinkle parmesan cheese on top of each serving.