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Ingredients:
1 tbsp, Oil
4 cups chopped onion
1 cup portabella mushrooms
4 cloves of garlic, minced
1 tsp. dried rosemary
4 cups torn spinach leaves
1/2 cup chicken stock
15 oz. can Great Northern Beans, rinsed & drained
8 oz. Turri's Penne, cooked & warm
4 tbsp. slivered almonds
4 oz. parmesan cheese, coursely shredded
1 tsp. salt
1/2 tsp. black pepper
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Preparation:
- Add oil to large skillet and bring to medium heat.
- Saute onion, mushrooms, and garlic until tender (about 7 minutes).
- Add spinach, rosemary and chicken stock to skillet; heat to boiling.
- Reduce heat and simmer, covered, until spinach is wilted (5-8 minutes).
- Add tomatoes and parsley. Salt and pepper to taste.
- Stir in beans and cook until stock is reduced (about 4 minutes).
- Stir bean mixture into pasta; sprinkle 2 oz. parmesan cheese and almonds and toss.
- Add salt and pepper.
- Sprinkle with remaining parmesan.
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