Pasta e Fagiole | Fit Pregnancy

Pasta e Fagiole

Pasta e Fagiole
This Recipe:
Skill Level:
Serves: 4
Start to Finish: 20 min
Prep: 5 min
Cook: 15 min

  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)



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.