Wednesday, March 21, 2018
This is a great recipe when you run out of fresh stuff and can't get to the store.....and it is a great way to get a lot of the green stuff into one meal. And do not underestimate the nutrition of onions, "onions are among the most significant sources of antioxidants in the human diet"!!
Ok, this is what you'll need:
1 box gluten free pasta (obviously you could use reg pasta too)
whipped cream cheese - it's lighter and fluffier ;)
extra virgin olive oil - that's all I ever use
2 red onions, diced
5 large cloves garlic, sliced
red pepper flakes, 1/4 tsp - 1 tsp depending on how much heat you can take!
1 can white beans, drained and rinsed
frozen spinach (thawed with most of the water squeezed out)
salt, to taste
Amy's GF Pasta with Spinach, Red Onions & White Beans Recipe:
In a large pot - boil water and cook pasta as per instructions on the box. Remembering to save 1 cup of the cooking water when you drain the pasta.
Meanwhile heat up a dutch oven or large heavy pan, add enough olive oil to cover the bottom. Let that heat up a minute or two and then add the onions, garlic & red pepper flake. Cook for a few minutes, to your desired done-ness, adding more olive oil if needed (or if pan starts to brown you can add a spoon of the pasta water). Then add the beans and the spinach, mixing it all together, add salt to taste and then cover with lid and put on low heat.
Return drained pasta to large pot - top with cream cheese and 1/4 cup of the pasta water and stir until completely mixed in with the pasta - you may need to add a little more of the pasta water depending on how thin or thick you'd like your 'sauce' to be.
I plated mine separately.....putting the pasta on my plate and adding the spinach mixture on top with some more olive oil drizzled on top. Though you could simply mix them together before serving. Possible option to add some parmesan cheese on top, or to make it VEGAN, you can just omit the cream cheese and use olive oil with the pasta instead.