Ingredients
- 2 Tbsp olive oil
- 4 cloves garlic, finely chopped
- 2 tsp vegetable bouillon base
- 12 oz orecchiette pasta
- 2 tsp fresh thyme leaves
- 1 14-oz. can small white beans, rinsed
- 2 c. baby spinach
- 1/2 c. finely grated Parmesan cheese
- pepper
Directions
- Heat oil and garlic in large deep skillet on medium until garlic is light golden brown, about 2 min. 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 al dente, 10 to 12 min.
- Fold in beans, spinach, Parmesan, and 1/2 tsp. pepper and cook until beans are heated through, about 2 min.
Nutrition per serving: 489 cal, 20 g pro, 85 g carb, 7 g fiber, 2.5 g sugars (0 g added sugars), 10 g fat (2.5 g sat fat), 9 mg chol, 767 mg sodium