White Bean, Spinach and Sun Dried Tomato Pasta

• 1 whole Serving Of The Pasta Of Your Choice
• 1 Tablespoon Olive Oil
• 1 clove Garlic, Minced
• 1/2 cans (15 Oz. Size) White Cannellini Beans, Drained And Rinsed
• 4 whole Oil-packed Sun-dried Tomatoes, Chopped
• 3 Tablespoons Dry White Wine
• 1 pinch Cayenne Pepper
• 1 cup (heaping) Fresh Spinach
• 1 whole Squeeze Of Fresh Lemon Juice
• Salt And Pepper, to taste
• Lemon Zest (optional)
• Parmesan Cheese For Garnish

1. Cook pasta according to package directions.
2. While pasta is cooking, heat olive oil in a medium skillet over medium heat.
3. Add garlic, cook for 1 minute.
4. Add beans, sundried tomatoes, wine and cayenne pepper.
5. Bring to a simmer then cook until wine has reduced, about 3-5 minutes.
6. When wine has reduced, add spinach to the pan.
7. Once spinach has wilted, add lemon juice.
8. Season with a pinch of salt and a few grinds of pepper (to taste).
9. When pasta has finished cooking, drain it and add it to the pan.
10. Toss everything together.
11. Transfer to a pasta bowl or plate and top with lemon zest and Parmesan cheese.
12. Note: To make this for two people, increase the pasta to two servings and use an additional 1-2 tablespoons of wine.
13. You can also increase the sundried tomatoes and spinach slightly, if desired.
14. This recipe was inspired by Eat, Live, Run.

pasta of, olive oil, clove garlic, beans, tomatoes, white wine, cayenne pepper, fresh spinach, lemon juice, salt, lemon zest, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/white-bean-spinach-and-sun-dried-tomato-pasta/ (may not work)