1. Prepare bow ties as label directs, using 2 teaspoons salt in water. 2. Meanwhile, in nonstick 12-inch skillet over medium-high heat, heat olive oil. Add onion and cook until golden brown, about 10 to 12 minutes. 3. In 1-cup glass measuring cup, mix chicken broth, cornstarch, crushed red pepper, and 1/2 teaspoon salt. Add to same skillet along with beans and cook over medium-high heat until sauce boils and thickens slightly, about 1 minute. 4. Just before draining pasta, stir spinach into water in saucepot; leave in only until it wilts. Drain pasta and spinach; return to saucepot. Add sauce; toss to mix well. Sprinkle with Romano cheese to serve. Each serving: About 545 calories, 24 g protein, 99 g carbohydrate, 7 g total fat (1 g saturated), 5 mg cholesterol, 925 mg sodium. Copyright ? 1995 The Hearst Corporation; all rights reserved Notes: Work Time: 10 minutes; Total Time: 25 minutes. Flavored with onion, crushed red pepper, and grated Romano cheese, this dish is perfect with skinny crisp bread sticks and a salad tossed with Tomato-Orange Vinaigrette (see recipe) Recipe by: Homearts Recipe Archive Posted to MC-Recipe Digest by KitPATh on Feb 26, 1998