1/2 pound of your favorite pasta (rice pasta works well in this recipe)
1/4 cup extra-virgin olive oil
5 large garlic cloves, finely chopped
1/4 pound spinach
1 (16 ounce) can of cannellini beans, drained and rinsed
1 (14.5 ounce) can of diced tomatoes with juice, undrained
2/3 cup dry white wine or vegetable broth
sea salt and freshly ground pepper, to taste
1/4 cup fresh basil leaves, thinly sliced or 1 tablespoon dried basil
Cook pasta and set aside. Saute garlic in olive oil. Add spinach and warm until wilted. Add remaining ingredients and stir until heated through. Stir in cooked pasta and serve.
(I sometimes add chopped Italian style tofu sausage to this recipe.)
