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
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|Serving Size: 1 Serving (736g)|
|Recipe Makes: 4|
|Calories from Fat: 52 (10%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 68.7mg||21 %|
|Sodium 427.9mg||15 %|
|Potassium 1634.1mg||43 %|
|Total Carbohydrate 95.3g||28 %|
|Dietary Fiber 11.2g||45 %|
|Sugars, other 84g|
|Protein 21.4g||31 %|
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Calories per serving: 500
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