Orecchiette With White Beans and Spinach

Name: Orecchiette With White Beans and Spinach
Total time: 20 min
Ingredients: 1 tbsp. olive oil; 4 cloves garlic, finely chopped; 2 tsp. vegetable bouillon base (we used Better Than Bouillon); 12 oz. orecchiette or other short pasta; 2 tsp. fresh thyme leaves; 1 15- to 15.5-ounce can small white beans, rinsed; 3 c. baby spinach; 1/2 c. finely grated Parmesan; Black pepper

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Total: 20 minutes

Servings: 4

Cost: $4.98 /serving

main dish

Orecchiette With White Beans and Spinach

Ingredients

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1 tbsp. olive oil4 cloves garlic, finely chopped2 tsp. vegetable bouillon base (we used Better Than Bouillon)12 oz. orecchiette or other short pasta2 tsp. fresh thyme leaves1 15- to 15.5-ounce can small white beans, rinsed3 c. baby spinach1/2 c. finely grated ParmesanBlack pepper

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Instructions

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Heat oil and garlic in large, deep skillet on medium until garlic is light 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, and ½ teaspoon pepper and cook until beans are heated through, about 2 minutes.