Pasta With Beans And Spinach

• 6 ounces (about 1 1/2 cups) uncooked gemelli (short tube-shaped pasta) or farfalle (bow tie pasta)
• 1 (15-ounce) can cannellini beans or other white beans
• 4 cups torn spinach
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons white balsamic vinegar
• 1 tablespoon chopped fresh or 1 teaspoon dried basil
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/2 cup (2 ounces) preshredded fresh Parmesan cheese
• 1/2 teaspoon freshly ground pepper

1. Cook pasta according to package directions, omitting salt and fat.
2. Place beans in a colander; place spinach on top of beans. Set aside.
3. Combine olive oil and next 4 ingredients in a small bowl.
4. When pasta is done, remove 1/4 cup pasta water from pan; set aside. Pour remaining pasta water and pasta over spinach and beans in colander. Stir 1/4 cup reserved pasta water into reserved olive oil mixture.
5. Drain pasta mixture well; place in a large bowl. Pour olive oil mixture over pasta mixture; toss well. Sprinkle with Parmesan cheese and pepper; toss well. Let stand 5 minutes; serve warm.

gemelli, cannellini beans, torn spinach, extravirgin olive oil, white balsamic vinegar, basil, garlic, salt, parmesan cheese, freshly ground pepper

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