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.