Bow Ties with Cannellini Beans and Spinach

• 12 oz. bow-tie or corkscrew pasta
• salt
• 1 tbsp. olive oil
• 1 jumbo onion
• 3/4 c. chicken broth
• 1 tsp. cornstarch
• 1/4 tsp. crushed red pepper
• 1 can white kidney beans (cannellini)
• 2 bag spinach
• 2 tbsp. Parmesan cheese

1. Prepare bow ties as label directs, using 2 teaspoons salt in water.
2. Meanwhile, in nonstick 12-inch skillet over medium-high heat, heat olive oil.
3. Add onion and cook until golden brown, about 10 to 12 minutes.
4. In 1-cup glass measuring cup, mix chicken broth, cornstarch, crushed red pepper, and 1/2 teaspoon salt.
5. Add to same skillet along with beans and cook over medium-high heat until sauce boils and thickens slightly, about 1 minute.
6. Just before draining pasta, stir spinach into water in saucepot; leave in only until it wilts.
7. Drain pasta and spinach; return to saucepot.
8. Add sauce; toss to mix well.
9. Sprinkle with Romano cheese to serve.

pasta, salt, olive oil, onion, chicken broth, cornstarch, red pepper, white kidney beans, spinach, parmesan cheese

Taken from www.delish.com/recipefinder/bowties-cannellini-beans-spinach-2239 (may not work)