Ingredients:
2 tbsp. olive oil
4 cloves garlic, finely chopped
2 tsp. vegetable bouillon base (we used Better Than Bouillon)
12 oz. orecchiette pasta
2 tsp. fresh thyme leaves
1 14-oz. can small white beans, rinsed
2 c. baby spinach
1/2 c. finely grated Parmesan cheese pepper
Steps to Make It:
Step 1: Heat oil and garlic in a large deep skillet on medium until garlic is light golden brown, about 2 min. Remove from heat, add 4 cups of water, and whisk in bouillon base.
Step 2: Add orecchiette and thyme and bring to a boil. Reduce heat and simmer, stirring frequently, until orecchiette is al dente, 10 to 12 min.
Step 3: Fold in beans, spinach, Parmesan, and 1/2 tsp. pepper and cook until beans are heated through, about 2 min.
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