Rotini With Prosciutto, Spinach And Cannellini Beans

This easy, one-dish meal is great choice for a weeknight supper. Serve with a salad topped with a simple vinaigrette, crusty Italian bread and a glass of Orvieto. Quick, light and delicious. For a meatless version, just omit the prosciutto.

Ingredients ~
1/2 lb rotini pasta
3 tablespoons extra-virgin olive oil
1 medium onion, chopped
4 cloves garlic, finely chopped
1/4 lb sliced prosciutto, cut into 1/2-inch strips
3/4 cup chicken broth
1 15-ounce can cannellini beans, drained and lightly rinsed
1/4 teaspoon crushed red pepper flakes
Salt and freshly ground pepper to taste
10 ounces spinach leaves
1/2 cup freshly grated parmesan cheese

Preparation ~
Bring a large pot of salted water to a boil for the pasta.

Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until soft and translucent, 2 to 3 minutes. Add the garlic and sauté for 1 minute. Add the prosciutto strips and continue cooking for about 2 minutes until the fat is rendered and the ham starts to brown.

Add the chicken broth, cannellini beans and crushed red pepper flakes. Simmer for 5 to 6 minutes until the liquid begins to thicken. Season to taste with salt and pepper. Add the spinach leaves in small batches and toss until they are wilted. Remove the pan from the heat and cover to keep warm.

Add your pasta to the boiling water and cook according to the package directions. Drain well and add to the cannellini mixture. Combine thoroughly, adjust the seasoning if necessary and transfer to a serving bowl. Top with grated cheese and serve.

Makes 6 servings

Recipe Notes ~
I like to drain the cannellini beans and give them a quick rinse while still in the can. This will remove most of the salty packing liquid, leaving just enough to thicken your sauce so that it coats the pasta nicely.