Tuesday, September 28, 2010

Skillet white beans, spinach & tomatoes over Linguine

This dish was so easy to prepare and fast to cook. You could add more vegetables to it if you like and have them on hand or substitute a different type of white bean.
  •  2 teaspoons olive oil
  • 1 tablespoon minced garlic
  • 2 cans diced tomatoes with basil, garlic and oregano (do not drain)
  • 1 can Great Northern beans
  • 1 package fresh spinach
  • 6 cups cooked linguine
  • 6 tablespoons Romano or Parmesan cheese (grated)

Heat oil in a large nonstick skillet. Add garlic, saute for a minute or so.

In a separate pan start boiling water for linguine and get linguine cooked while you continue.

Add tomatoes and beans and bring to a boil to skillet.

Cover with spinach, top with lid, reduce heat to low and simmer about 10 minutes.

Stir occasionally.

Spoon tomato/beans/spinach mixture over linguine and sprinkle with cheese.

This makes 6 servings of 1 cup of pasta, 1 cup of sauce and 1 tablespoon of cheese.
Number of Servings: 6


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  2. I don't think I've ever put beans in a pasta dish, but yours looks lovely enough I might have to try it. Sounds like a nice way to add protein to a pasta dish. I love all the pictures you took!

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