8 ounces farfalle (bowtie), penne or cavatappi pasta
1 clove garlic, crushed
2 large plum tomatoes, diced
1 can (15 ounces) great northern or any other white beans, drained
1/4 cup low-sodium chicken broth
5 cups coarsely chopped fresh spinach
3/4 cup (3 ounces) shredded or small-cubed part-skim mozzarella cheese
1/2 cup (1 ounce) grated Parmesan or Asiago cheese
Freshly ground black pepper

Cook pasta according to package directions. While pasta is cooking, lightly grease a large non-stick skillet. Heat over medium-high heat until hot. Add tomatoes and garlic. Cook and stir about 2 minutes or until tomatoes are soft. Stir in beans, broth and spinach. Cook until spinach wilts a bit, stirring constantly. Drain pasta and add to skillet. Stir in cheeses and season with freshly ground pepper. Toss and serve.

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