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By: G G.
| Description: | ||
| Time: | 25 min (10 min to prepare, 15 min to cook) | |
| Meal type: | Dinner | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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8 ounces of fettucine 1 tablespoon olive oil 1 each garlic clove, minced 3 cups fresh spinach, stems removed 1 cup fresh basil leaves, stems removed 0.5 cup chicken broth, low-fat, low-sodium 0.25 cup grated Parmesan cheese 1 each 15-oz can of cannellini (white beans), rinsed and drained 1 cup chopped red bell pepper 1 teaspoon black pepper |
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| Directions: | ||
| Cook pasta as directed on package. Drain and place in large mixing bowl. In a blender, add olive oil, garlic, spinach, basil, parmesan cheese, and chicken broth. Mix well until leaves are blended. Pour sauce over pasta. Mix until pasta is well coated. Add beans and red bell pepper. Lightly toss and serve. | ||
| Notes: | ||
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