Pasta e Fagioli
thin slices prosciutto
cannelloni (white) beans, rinsed and drained
1 - 2
cloves garlic, minced
julienned sundried tomatoes packed in oil
whole-wheat fusilli pasta, cooked according to package directions and drained (reserve 1/2 of the cooking water)
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.