Meatless Monday: Sundried Tomato, Spinach and Bean Pasta
Monday, February 13, 2012 Callie D. 
Packed with cannellini beans and sundried tomatoes, this pasta will take you back to that trip to the Italian countryside.
2 cups pasta (I used GF macaroni)
2 Tbsp olive oil
1 medium yellow onion, diced
2 large garlic cloves, minced
1/3 cup sundried tomatoes packed in olive oil
2 cups spinach, thinly sliced
1 can cannellini beans
1 cup vegetable broth
1 heaping Tbsp dried basil (fresh would be lovely too, jus increase portion)
ground pepper and salt
grated parmesan cheese
Bring a pot of water to boil, cook pasta according to package.
Meanwhile, heat oil in a large pan over medium heat. Saute onions for 5 minutes, or until soft and translucent. Add garlic and cook for 1 more minute.
Season with about ½ tsp salt and ½ tsp pepper. Stir in sundried tomatoes, spinach, beans and basil. Pour in vegetable broth and bring to a boil. Turn down to a simmer for 3-4 minutes, until most of broth has evaporated.
Drain and rinse pasta, add to pan with bean mixture. Mix well and season with more salt, pepper and/or basil to taste. Stir in parmesan and serve.
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