Rigatoni with Cannillini Beans & Spinach
  • 1 lb rigatoni
  • 2 shallots, minced
  • 3 cloves of garlic, minced
  • 2 tsp extra virgin olive oil
  • 1 tsp crushed red pepper flakes
  • 2 tsp tuscan spice blend
  • 1/2 lb fresh spinach
  • 15 oz can cannellini beans, drained and rinsed
  • 2 roma tomatoes, diced
  • pepper
  1. pepper
  2. Cook pasta according to package directions. Saute shallots, garlic, red pepper flakes, and spice blend in oil for 2-3 minutes. Add beans, spinach, and 1/2 cup pasta cooking liquid. When pasta is done, add back into pan with diced tomato. Toss and serve.
I wanted to try to use up some of the items I have in my pantry. This dish was a great way to use up some items that I keep meaning to use, but never make it on a menu. Source:ME