Orecchiette With White Beans & Spinach
15m prep 10m cook 25m ready
A quick and hearty pasta dish with orecchiette, white beans, and spinach in a savory broth. Ready in just 25 minutes.
Ingredients
- 29.6 ml extra virgin olive oil
- 4 clove garlic finely chopped
- 9.86 ml vegetable bouillon base
- 340 g orecchiette or other short pasta
- 9.86 ml fresh thyme leaves
- 1 can small white beans rinsed and drained
- 473 ml baby spinach
- 118 ml Parmesan cheese finely grated
- Freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 7 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 467 mg
- Iron: 7.52 mg
- Magnesium: 156 mg
- Phosphorus: 559 mg
- Potassium: 1494 mg
- Zinc: 3.62 mg
Let's Cook
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Step 1.
Heat 2 tablespoons extra virgin olive oil and 4 finely chopped garlic cloves in a large deep skillet over medium heat until the garlic is lightly golden brown, about 2 minutes. Remove the skillet from the heat, add 4 cups of water, and whisk in 2 teaspoons vegetable bouillon base until dissolved.
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Step 2.
Add 12 ounces orecchiette and 2 teaspoons fresh thyme leaves to the skillet. Bring to a boil over high heat, then reduce the heat to maintain a simmer. Cook, stirring frequently, until the pasta is firm-tender, 10 to 12 minutes.
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Step 3.
Fold in 1 rinsed and drained 14-ounce can small white beans, 2 cups baby spinach, ½ cup finely grated Parmesan cheese, and ½ teaspoon freshly ground black pepper. Cook until the beans are heated through and the spinach has wilted, about 2 minutes, stirring gently.
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