Guest guest Posted March 24, 2006 Report Share Posted March 24, 2006 Red White and Green Capellini 2 cs. vegetable broth 6 ozs. capellini (extra, extra thin spaghetti), broken inthirds 1 can 9 ozs. cannellini (white kidney beans), drained 1 tsp. worcestershire sauce 1 pkg. 19 ozs. frozen, chopped spinach, thawed and squeezed dry 1 jar 4 ozs. pimientos, well drained and cut in thin strips Put broth, worcestershire sauce and pasta in a 10-inch skillet. Bring to a boil over high heat; cover and boil 3 minutes, stirring 3 times with a fork to separate pasta strands. Meanwhile put beans, spinach and pimientos in a small bowl; toss to mix. Spoon onto capellini, cover, reduce heat and simmer 3 to 4 minutes until heated through and pasta is tender. Toss to mix just before serving. Makes 4 servings. Quote Link to comment Share on other sites More sharing options...
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