Orecchiette With Cannellini Beans And Spinach

• 1 (12-ounce) package orecchiette pasta (
• 2 teaspoons olive oil
• 3/4 cup prechopped onion
• 1/2 cup preshredded carrot
• 2 teaspoons bottled minced garlic
• 1/4 cup preshredded fresh Parmesan cheese, divided
• 1 cup fat-free, less-sodium chicken broth
• 2 teaspoons dried basil
• 1 (28-ounce) can plum tomatoes, undrained and chopped
• 1 (16-ounce) can cannellini beans, rinsed and drained
• 1 (6-ounce) package fresh baby spinach
• 1/4 cup seasoned breadcrumbs

1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Heat olive oil in a large skillet over medium heat. Stir in onion, carrot, and garlic; saute 3 minutes. Stir in 2 tablespoons Parmesan cheese and next 4 ingredients (through cannellini beans); simmer 5 minutes. Stir in spinach, and cook 1 minute or until spinach is wilted. Stir in pasta; cook until thoroughly heated. Divide pasta mixture evenly. Sprinkle evenly with remaining 2 tablespoons cheese and breadcrumbs.

orecchiette pasta, olive oil, onion, preshredded carrot, garlic, parmesan cheese, chicken broth, basil, tomatoes, cannellini beans, baby spinach, breadcrumbs

Taken from www.myrecipes.com/recipe/orecchiette-with-cannellini-beans-spinach (may not work)