Pasta, Risotto and You

By Nancy Caivano


Pasta with Spinach
and White Bean Ragu

Serves 6



4 tbsp olive oil, divided
1/4 cup pancetta, minced
1 onion, finely chopped
1/4 tsp crushed red pepper flakes
1 (16-oz) can cannellini beans,
   rinsed and drained well
1/4 cup white wine
1/4 cup parsley, chopped
Salt and Pepper
1 lb pasta (I prefer Orrechiette with
   this dish, but any pasta will work)
5 cloves garlic chopped (or 1 tbsp jar chopped garlic)
1 lb spinach, stems removed, leaves chopped
4 plum tomatoes, chopped
2 tbsp butter
1 cup grated Pecorino Romano cheese (or Parmesan)



In a large saucepan, heat 1 tbsp olive oil over medium-high heat. Sauté pancetta in olive oil until lightly golden brown. Add onion and red pepper flakes and continue to sauté until onion is golden brown. Gently add beans, and stir. Add wine and parsley and simmer about 15 minutes or until thickened. Season with salt and pepper and remove from heat.

Cook pasta in a large pot of boiling, salted water until al dente; drain.

Meanwhile, heat remaining olive oil in a large skillet over medium-high heat. Add garlic and cook until lightly browned. Add spinach and sauté until wilted. Add tomatoes and cook until tomatoes begin to simmer. Add butter and toss until melted. Season with salt and pepper.

Return drained pasta to pot. Add bean ragu and spinach mixture and combine very well. Add Romano cheese, toss to coat and serve immediately.


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This page created February 2000

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