Spinach and white bean pasta
Step 1 of 4
Boil about 2L processing water per two servings in a suitable pot. Cook 160g pasta according to the packet, then drain into a colander. Use the same emptied pot for the next step.
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Ingredients
- Pasta (dry)160g
- White beans (drained)240g
- Spinach (raw)200g
- Onions (raw)100g
- Lemon juice (raw)20ml
- Olive oil (raw)15ml
- Salt (dry)3g
- Black pepper (dry)1g
- Recipe water (raw)100ml
Method
- Boil about 2L processing water per two servings in a suitable pot. Cook 160g pasta according to the packet, then drain into a colander. Use the same emptied pot for the next step.
- Dice 100g onions, wash 200g spinach. Heat 15ml olive oil in the pot, soften onion for five minutes. Add 240g white beans and 100ml recipe water; heat through for five minutes.
- Stir in spinach until wilted, add pasta, 20ml lemon juice, 3g salt and 1g black pepper. Toss until hot throughout.
- Divide into the selected number of servings and eat promptly. Store any unexpected leftovers in shallow containers within two hours (one hour above 32°C); refrigerate at 4°C or below. Reheat leftovers evenly to 74°C using a food thermometer.