Rigatoni With Spinach And Beans - cooking recipe

Ingredients

1 lb. rigatoni pasta
2 Tbsp. olive oil
2 Tbsp. finely chopped garlic
1 lb. spinach, cleaned and cut into 1-inch pieces
1 (16 oz.) can pink beans, drained and rinsed
1 (16 oz.) can cannellini beans, undrained
1 Tbsp. grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. crushed red pepper flakes

Preparation

Cook the pasta following the package directions until al dente.
Drain well.
Meanwhile, heat the olive oil in a medium size nonstick skillet over very low heat.
Add the garlic and saute until golden for about 2 to 3 minutes, being careful not to let garlic overbrown.
Add the spinach, then saute, stirring frequently, for about 4 minutes or until spinach is wilted.
Add cannellini beans, pink beans, grated Parmesan cheese, salt and red pepper flakes.
Cook for 5 minutes.