Tomato, Garlic and Spinach Pasta 8 oz. uncooked fettuccine 1 tbsp olive oil 4 garlic cloves, finely chopped 1 28-oz. crushed tomatoes, undrained 1 15.5-oz. can navy beans, drained, rinsed 3/4 c. water 1/4 tsp coarse ground black pepper 1 c. chopped fresh spinach leaves 1/4 c. finely shredded Parmesan cheese
In Dutch oven or large saucepan, cook fettuccine to desired doneness. Meanwhile, heat oil in large nonstick skillet over medium heat until hot. Add garlic; cook 30 to 60 seconds, stirring constantly. Stir in tomatoes, beans, water and pepper. Bring to a boil. Reduce heat to medium-low; simmer 8 to 10 minutes, or until slightly thickened. Add spinach; cook and stir 20 to 30 seconds or until spinach is wilted but still bright green. Drain fettuccine and return to Dutch oven. Add sauce and toss to combine. Sprinkle with cheese. Yield 4 servings. Source: "Pillsbury Fast and Healthy Cookbook 350 Easy Recipes for Every Day" -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
