Pasta e Fagiole

at-a-glance

Serves 4

Prep Time: 5 minutes

Cook Time: 15 minutes

Course

Dinner

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.