Pasta e Fagioli

Pasta e Fagioli
Servings: 4 Prep 5 mins Cook 15 mins Start to Finish 20 mins


  • Cooking spray
  • 4 thin slices prosciutto
  • 1 16 ounce can cannelloni (white) beans, rinsed and drained
  • 1 - 2 cloves garlic, minced
  • 1/4 cup julienned sundried tomatoes packed in oil
  • 3 cups baby spinach
  • 1/2 pound whole-wheat fusilli pasta, cooked according to package directions and drained (reserve 1/2 of the cooking water)

Make It

1. Coat a large nonstick skillet with cooking spray and place over high heat. Using kitchen shears, cut prosciutto into small pieces directly over the skillet. Fry prosciutto until edges are crispy, about 1-2 minutes. Add beans, garlic and sundried tomatoes; stir until ingredients are heated through, about 2 minutes. Add spinach; cook until just wilted. In a large bowl, toss pasta with bean mixture. To thin sauce, add the reserved cooking water slowly until desired consistency is reached. Serve immediately.