Greek white beans and "pasta"

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 174.4
  • Total Fat: 5.9 g
  • Cholesterol: 8.8 mg
  • Sodium: 803.0 mg
  • Total Carbs: 20.7 g
  • Dietary Fiber: 6.0 g
  • Protein: 10.5 g

View full nutritional breakdown of Greek white beans and "pasta" calories by ingredient


Introduction

This is a simple recipe, cooks up relatively quick and is a terrific make ahead dish. Also, doubling the batch makes it easy to separate out into serving size containers for future lunches/dinners and freezing. This is a simple recipe, cooks up relatively quick and is a terrific make ahead dish. Also, doubling the batch makes it easy to separate out into serving size containers for future lunches/dinners and freezing.
Number of Servings: 12

Ingredients

    2 cans of cannellini beans or white kidney beans, rinsed.
    1 can petite diced tomatoes
    1 medium onion (about a cup minced) chipped fine.
    4 cloves of garlic, or more to taste (my family loves garlic)
    16 oz fresh spinach leaves
    1/2 cup sliced black olives
    3 cups vegetarian chicken broth
    1 cup white cooking wine
    1 bay leave
    1 T basil
    1 T olive oil
    1 t salt
    1 t white pepper
    6 ounces of low fat or non-fat feta cheese
    1/2 cup Parmesan cheese
    1 largish spaghetti squash, baked and scraped

Directions

in a largish pot or skillet, sweat the onions and garlic until translucent. Add tomatoes, chicken broth , wine and spices. Bring to a boil and simmer on medium for 30 minutes. Add beans and olives and simmer another 20 minutes or until starting to reduce down (this doesn't thicken without help. feel free to thicken with arrowroot powder or corn starch for a "saucier" effect)

Add spinach and stir, remove from heat.

In either the bowl you plan to serve or store in, add the spaghetti squash that has been scraped out of the shell into threads. Crumble the feta into it and add the Parmesan cheese and toss until the cheese is incorporated into the squash. Be careful not to turn the squash to mush.

Add the sauce mixture to the squash and fold everything together.

If you find that it is too "soupy", adding a slice of roasted garlic bread or a thin slice of toasted Italian bread in the bowl or plate before ladling over can reduce some of the "soupy" effect and add more substance to the dish.

Number of Servings: 12

Recipe submitted by SparkPeople user BEWITCHINGOPUS.