16 ounce .5 can cannellini beans rinsed drained canned
28 ounce canned tomatoes undrained chopped canned
0.5 cup preshredded carrot
2 teaspoons basil dried
1 cup less-sodium chicken broth fat-free
2 teaspoons olive oil
0.8 cup prechopped onion
12 ounce orecchiette pasta
0.3 cup preshredded parmesan cheese fresh divided
0.3 cup seasoned bread crumbs
Equipment
frying pan
Directions
Cook pasta according to package directions, omitting salt and fat; drain.
Heat olive oil in a large skillet over medium heat. Stir in onion, carrot, and garlic; saut 3 minutes. Stir in 2 tablespoons Parmesan cheese and next 4 ingredients (through cannellini beans); simmer 5 minutes. Stir in spinach, and cook 1 minute or until spinach is wilted. Stir in pasta; cook until thoroughly heated. Divide pasta mixture evenly.
Sprinkle evenly with remaining 2 tablespoons cheese and breadcrumbs.
