PASTA MARGARETTA

[Guest guest]

This is really easy and is very good.

 

PASTA MARGARETTA

 

1 lb baby spinach leaves or swiss chard leaves

2 Tbs olive oil

1 large onion ,chopped coarsely

1 clove garlic, minced

1/2 tsp dried leaf Oregano

1/2 tsp crushed fennel seeds

1 1/2 cups bean cooking liquid or vegetable stock, divided

1 1/2 cups cooked small white beans, navy or cannellini

1 cup sliced mushrooms

1/4 tsp ground nutmeg

salt and pepper to taste

8 oz uncooked whole wheat penne pasta

1 1/2 tsp fresh grated Parmesan or romono cheese

 

Preheat over to 350*. Heat olive oil in a large skillet. Saute onion and

garlic until done. Add the oregano, fennel seed and 1 cup bean cooking liquid

or vegetable broth and heat until liquid boils. Add spinach leaves and

mushrooms. Stir and cover to steam. stirring occasionally; about 3 minutes.

Puree 1/2 cup of beans in the other 1/2 cup of liquid. Add pureed bean, whole

beans nutmeg, salt and pepper into the mixture.

Cook pasta until tender, but still chewy. Mix in the bean- mushroom mixture and

move to an oven safe baking dish. Sprinkle on the cheese. Bake at 350* 30

minutes.

 

 

 

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[Guest guest]

hay i get now your recipe its very good ,

 

Katie M <cozycate wrote: This is really

easy and is very good.

 

PASTA MARGARETTA

 

1 lb baby spinach leaves or swiss chard leaves

2 Tbs olive oil

1 large onion ,chopped coarsely

1 clove garlic, minced

1/2 tsp dried leaf Oregano

1/2 tsp crushed fennel seeds

1 1/2 cups bean cooking liquid or vegetable stock, divided

1 1/2 cups cooked small white beans, navy or cannellini

1 cup sliced mushrooms

1/4 tsp ground nutmeg

salt and pepper to taste

8 oz uncooked whole wheat penne pasta

1 1/2 tsp fresh grated Parmesan or romono cheese

 

Preheat over to 350*. Heat olive oil in a large skillet. Saute onion and

garlic until done. Add the oregano, fennel seed and 1 cup bean cooking liquid

or vegetable broth and heat until liquid boils. Add spinach leaves and

mushrooms. Stir and cover to steam. stirring occasionally; about 3 minutes.

Puree 1/2 cup of beans in the other 1/2 cup of liquid. Add pureed bean, whole

beans nutmeg, salt and pepper into the mixture.

Cook pasta until tender, but still chewy. Mix in the bean- mushroom mixture

and move to an oven safe baking dish. Sprinkle on the cheese. Bake at 350* 30

minutes.

 

Looking for a deal? Find great prices on flights and hotels with

FareChase.