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6) Orecchiette With White Beans & Spinach (6 of 6)
6) Orecchiette With White Beans & Spinach (6 of 6)
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Ingredients
- 2 tbsp. extra-virgin olive oil
- 4 cloves garlic, finely chopped
- 2 tsp. vegetable bouillon base
- 12 oz. orecchiette or other short pasta
- 2 tsp. fresh thyme leaves
- 1 can small white beans, rinsed
- 2 c. baby spinach
- 1/2 c. finely grated Parmesan
- Freshly ground black pepper
Directions
- Heat oil and garlic in a large deep skillet over medium heat until garlic is lightly golden brown, about 2 minutes. Remove from heat, add 4 cups water and whisk in bouillon base.
- Add orecchiette and thyme and bring to a boil. Reduce heat and simmer, stirring frequently, until orecchiette is firm-tender, 10 to 12 minutes.
- Fold in beans, spinach, Parmesan, and1⁄2 teaspoon pepper and cook until beans are heated through, about 2 minutes.