Rigatoni With Spinach And Beans

• 1 lb. rigatoni pasta
• 2 Tbsp. olive oil
• 2 Tbsp. finely chopped garlic
• 1 lb. spinach, cleaned and cut into 1-inch pieces
• 1 (16 oz.) can pink beans, drained and rinsed
• 1 (16 oz.) can cannellini beans, undrained
• 1 Tbsp. grated Parmesan cheese
• 1/2 tsp. salt
• 1/4 tsp. crushed red pepper flakes

1. Cook the pasta following the package directions until al dente.
2. Drain well.
3. Meanwhile, heat the olive oil in a medium size nonstick skillet over very low heat.
4. Add the garlic and saute until golden for about 2 to 3 minutes, being careful not to let garlic overbrown.
5. Add the spinach, then saute, stirring frequently, for about 4 minutes or until spinach is wilted.
6. Add cannellini beans, pink beans, grated Parmesan cheese, salt and red pepper flakes.
7. Cook for 5 minutes.

rigatoni pasta, olive oil, garlic, spinach, pink beans, cannellini beans, parmesan cheese, salt, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=808065 (may not work)