Savory Cannellini Vermicelli with Zesty Spinach

Ingredients

• 8 oz egg vermicelli
• 1 can canned white cannellini beans
• 5 oz baby spinach leaves
• 3 tbsp extra virgin olive oil
• 0.5 yellow onion
• 4 cloves garlic
• 1 cup herb broth
• 1 tbsp lemon juice
• 0.25 cup parsley
• 0.5 tsp red pepper flakes
• 0.5 tsp dried thyme
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.25 cup freshly grated parmesan cheese
• water

Instructions

1. 1Cook Egg Vermicelli according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
2. 2While pasta cooks, heat olive oil in a large skillet over medium heat. Sauté diced yellow onion until softened, about 5 minutes. Add minced garlic, red pepper flakes, and dried thyme, cooking for 1 minute until fragrant.
3. 3Stir in the rinsed cannellini beans and herb broth. Bring to a simmer, then add baby spinach leaves, cooking until wilted, about 2-3 minutes.
4. 4Add the drained pasta to the skillet with the bean and spinach mixture. Toss to combine, adding reserved pasta water as needed to create a light sauce. Stir in fresh lemon juice and chopped parsley.
5. 5Season with kosher salt and black pepper to taste. Serve immediately, topped with freshly grated Parmesan cheese if desired.