Table Talk - Pasta with spinach and beans

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On October 13, my sister-in-law, Loretta and I ran a half a Marathon in Niagara Falls. It was quite the experience.

Table Talk - Pasta with Spinach and Beans

We indulged in a delicious high carb pasta meal the night before our run as many runners do. One of the best and tastiest ways to carb load is by preparing easy pasta recipes. There are many simple pasta recipes for athletes to keep dinners interesting, and this is just one of them.


3 tablespoons olive oil

Fettuccine, uncooked

2 cloves garlic, minced

1 small onion, chopped

4-5 medium plum tomatoes, chopped

3 tbsp fresh basil, chopped

1 (14 ounce) can of diced tomatoes

Pinch of chili powder

4 cups of Spinach

1 can cannellini beans or white kidney beans, rinsed and drained

1/4 cup freshly grated Parmesan


1. Put a large pot of water on to boil for cooking pasta.

2. Heat oil in a large skillet over low heat. Add garlic and onion and cook, stirring, until slightly tender. Add tomatoes, canned tomatoes, basil and chili powder; cover and increase heat to medium. Cook, stirring occasionally, until the tomatoes start to break down and release their juices, 5 to 10 minutes. Add beans and spinach. Reduce heat to low and simmer, uncovered, until thickened and heated through. Season with salt and pepper.

3. Meanwhile, cook pasta in the boiling water until al dente. Drain and add to the sauce mixture. When serving sprinkle with Parmesan cheese.

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