Al Dente Pasta with Spinach, Cannellini Beans and Sundried Tomatoes
Gotta say, I love mentoring passionate, talented young people. Great example: Elaina Lee, a student at Washtenaw Community College, who created this super simple recipe, which is delicious, too! It features our new Al Dente Gluten Free Pasta.
- 8 oz Al Dente Gluten Free Pasta Spirals
- 3/4 cup Sundried tomatoes in oil, chopped
- 2 TB Olive oil
- 15 oz. Cannellini beans, drained and rinsed
- 3 cups Spinach, chopped
- 3 TB Lemon Juice
- 1/3 cup Parmesan Cheese, grated
- 1 TB Garlic, minced
- fresh basil, an extra touch but not crucial
Bring a large pot of water to a boil. Meanwhile, drizzle olive in a large skillet over medium heat. Combine minced garlic, drained cannellini beans, salt and pepper in the skillet until heated through. Add chopped sundried tomatoes. Next, add spinach until it begins to wilt. Turn off heat. Add pasta to pot of boiling water and cook for three minutes. Before draining pasta, ladle ½ cup cooking water to skillet. Drain pasta and add to skillet. Sprinkle with lemon juice and basil, salt, pepper and Parmesan. Enjoy!
Now it’s time to have some fun and get cookin’!
Fill your largest pot with water and bring to a boil. Once boiling add 1 Tbsp. Kosher Salt. In Italy they say “the water should taste like the sea”
Drain the can of nutritious, high-protein beans. So good for you!
Chiffonade is a great way to cut leafy greens and herbs. Pile the leaves on top of each other. Roll like a cigar, then slice. Voila!
Heat the olive oil and garlic in a large skillet. Add the beans and sundried tomatoes.
Add the spinach
Before draining the pasta, ladle about 1/2 cup of the cooking water to skillet
Add lemon juice for sure and basil if desired.
Now…The Al Dente Pasta Giveaway!! Win 3 Al Dente Pastas, delivered to your door!
Comment on this recipe and you will be automatically entered. As simple as that!.
drawing on the 3rd Thursday of every month