Orecchiette With Cannellini Beans And Spinach - cooking recipe

Ingredients

1 (12 ounce) package orecchiette or (12 ounce) package other small-shaped pasta
2 teaspoons olive oil
3/4 cup onion, chopped
1/2 cup carrot, shredded
2 teaspoons garlic, minced
1/4 cup fresh parmesan cheese, shredded and divided
1 cup reduced-sodium fat-free chicken broth
2 teaspoons dried basil
1 (28 ounce) can plum tomatoes, undrained and chopped
1 (16 ounce) can cannellini beans, rinsed and drained
1 (6 ounce) package fresh Baby Spinach
1/4 cup seasoned dry bread crumb

Preparation

Cook pasta according to package directions; drain.
Meanwhile, heat olive oil in a large skillet over medium heat.
Stir in onion, carrot, and garlic; saute 3 minutes.
Stir in 2 tablespoons Parmesan cheese and next 4 ingredients (everything except spinach and bread crumbs); simmer 5 minutes.
Stir in spinach, and cook 1 minute or until spinach is wilted.
Stir in pasta; cook until thoroughly heated.
Sprinkle pasta with remaining 2 tablespoons cheese and breadcrumbs before serving.