Beans and Greens over Pasta

• 2 tablespoons olive oil or 2 tablespoons canola oil
• 4 large garlic cloves, pressed
• 1 (10 ounce) box frozen chopped spinach
• 2 (15 ounce) cans dark red kidney beans, drained and rinsed
• 4 cups low sodium chicken broth
• 14 teaspoon crushed red pepper flakes (optional)
• 14 cup grated parmesan cheese
• 2 tablespoons freshly chopped basil
• fresh ground black pepper (to taste)
• parmesan cheese, for passing at the table
• pasta, of your choice
• 3 tablespoons cornstarch, dissolved in
• 4 tablespoons cold water

1. Start the water for your pasta.
2. In a 3-4 quart microwavable casserole with lid put the oil in the center.
3. Press all of that yummy garlic into the oil and cover with the frozen block of spinach.
4. Put lid on casserole and place in microwave.
5. Microwave on high for 10 minutes.
6. Remove from microwave and top with drained beans and chicken broth.
7. Put lid back on dish and microwave another 10 minutes.
8. Remove and add the pepper flakes, Parmesan cheese and slurry of 3TB of cornstarch and 4 TB cold water.
9. Stir well.
10. Place back in microwave (covered) and microwave another 10 minutes or until it starts to thicken a little.
11. Stir.
12. At this point get your pasta cooked.
13. Check the beans and greens for taste.
14. Add basil and black pepper to taste.
15. Put pasta in bowls and top with beans and greens.
16. Pass the Parmesan at the table.
17. Serve with a loaf of rustic crusty bread and a nice crisp salad.

olive oil, garlic, spinach, dark red kidney beans, chicken broth, red pepper, parmesan cheese, basil, fresh ground black pepper, parmesan cheese, pasta, cornstarch, cold water

Taken from www.food.com/recipe/beans-and-greens-over-pasta-518352 (may not work)