Beans and Greens Pasta

• vegetable oil cooking spray
• 4 cups chopped onions
• 1 cup chopped mushroom
• 4 cloves garlic, minced
• 1 teaspoon dried rosemary leaves
• 4 cups torn spinach leaves
• 12 cup vegetable broth or 12 cup water
• 1 (15 ounce) can navy beans or 1 (15 ounce) can great northern beans
• 8 ounces bow tie pasta, cooked,warm
• 2 -4 tablespoons toasted pine nuts or 2 -4 tablespoons slivered almonds
• 2 -4 ounces parmesan cheese, shredded (optional)
• salt, to taste

1. Spray a large skillet with cooking spray.
2. Saute the onion, mushrooms, garlic, and rosemary until tender, about 5 to 8 minutes.
3. Add the spinach and the broth to the skillet, then heat to boiling.
4. Reduce heat and simmer, covered, until the spinach is wilted, about 5 to 8 minutes.
5. Stir in the beans and cook until the broth is evaporated, about 3 to 4 minutes.
6. Stir the bean mixture into the pasta.
7. Add half of the cheese (if desired), and the pine nuts/almonds.
8. Season to taste with salt.
9. Sprinkle remaining cheese on top.

vegetable oil cooking spray, onions, mushroom, garlic, rosemary, torn spinach leaves, vegetable broth, navy beans, pasta, salt

Taken from www.food.com/recipe/beans-and-greens-pasta-60430 (may not work)