Dinner

Rotini with White Beans and Spinach is for Dinner.

Rotini with White Beans and Spinach takes 20 minutes to prepare.

Rotini with White Beans and Spinach takes 15 minutes to cook.

Rotini with White Beans and Spinach makes 8 servings.

The ingredients for Rotini with White Beans and Spinach are:

1 box (~14 oz.) uncooked rotini
4 tablespoons extra-virgin olive oil
10-15 garlic cloves, thinly sliced
1 teaspoon crushed red pepper
1 (12-ounce) bag chopped escarole or spinach
3/4 cup organic vegetable broth
2 (15-ounce) cans no-salt-added cannellini beans, rinsed and drained
1/2 teaspoon salt
1/2 cup (2 ounce) shaved Parmigiano-Reggiano cheese

Here is how you make Rotini with White Beans and Spinach:

1. Cook pasta according to package directions, omitting salt and fat; drain.2. Heat a large nonstick skillet over medium-high heat. Add oil to pan, and swirl to coat. Add garlic and red pepper; cook for 45 seconds or until garlic begins to brown, stirring constantly. Add escarole; cook 1 minute or until escarole begins to wilt. Add broth; bring to a boil. Reduce heat to medium; cook for 5 minutes or until escarole is tender and liquid nearly evaporates. Stir in pasta, beans, and salt. Top with cheese.Serving Size: Makes 8 servings, a little less than 2 cups eachNumber of Servings: 8Recipe submitted by SparkPeople user BABYPOP.

The nutritional information for Rotini with White Beans and Spinach is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 407.6

• Total Fat: 13.7 g
• Cholesterol: 6.3 mg
• Sodium: 651.6 mg
• Total Carbs: 60.2 g
• Dietary Fiber: 14.8 g
• Protein: 17.8 g

Rotini with White Beans and Spinach is Italian cuisine.

The dietary needs meet for Rotini with White Beans and Spinach is Vegetarian