| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 1 1/2 teaspoons kosher salt, plus more for the pasta
- 1 pound shell pasta
- 1/4 cup olive oil
- 1 carrot, peeled and diced
- 1 small red onion, diced
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon dried thyme
- One 15-ounce can cannellini beans, drained and rinsed
- 1 cup low-sodium chicken broth
- 8 ounces smoked provolone or smoked mozzarella, grated (about 2 cups)
- One 5-ounce container baby spinach, chopped
Instructions
- Bring a large pot of water to a boil. Season well with salt. Add the pasta and cook for 3 minutes less than indicated in the package directions, about 7 minutes. Drain well reserving 1/2 cup pasta water.
- Heat a large skillet over medium-high heat until hot. Add the oil, carrot and onion to the skillet. Season with 1 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 3 minutes. Add the pepper flakes and thyme and cook another minute. Stir in the drained beans and chicken broth. Reduce the heat to medium to maintain a simmer and cook for 5 minutes, stirring occasionally. Use the back of a spoon to gently mash some of the beans. Set aside.
- Add the cooked pasta to the sauce. Sprinkle the grated cheese over the pasta and toss to coat well. Stir in the remaining 1/2 teaspoon salt and add the 1/2 cup pasta water as needed to maintain a creamy, broth-like sauce. Sprinkle in the spinach and cook until wilted.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 616 |
| Total Fat | 22 g |
| Saturated Fat | 9 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 7 g |
| Sugar | 4 g |
| Protein | 28 g |
| Cholesterol | 30 mg |
| Sodium | 663 mg |
| Serving Size | 1 of 6 servings |
| Calories | 616 |
| Total Fat | 22 g |
| Saturated Fat | 9 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 7 g |
| Sugar | 4 g |
| Protein | 28 g |
| Cholesterol | 30 mg |
| Sodium | 663 mg |
Reviews
Great flavor – make with whole wheat speghetti
This was a good dish. Something different from the same old, same old. I did add in some minced garlic and extra broth & pasta water.
This was super yummy. I tweaked it to make it vegan. I added fresh garlic, lemon juice and nutritional yeast in place of the cheese. Sprinkled it with cashew cheese and parsley. I’m definitely adding this to my top favorites.
Very bland.
I found myself craving this recipe tonight. 2nd time making it. It’s delicious! If you find your food tastes bland, season it more.
This pasta was delicious! I needed a new recipe with beans. Trying to lower my cholesterol and this recipe feels so healthy and flavorful. I grated some quality parmigiana reggiano on top. We loved it thank you!!
This recipe is very bland, enough moisture but no flavor. We both normally like everything Giada makes
Good flavor and easy to make. Next time will cut back on the cheese. Adding pasta water was a good tip.
We weren’t impressed. Even after adding garlic and Italian seasoning it was still bland.
Very quick and easy… and so very good. Made this for the first time this week and as with most Giada recipes it is a keeper. Leftovers with some additional broth added were also delicious.