Creamy White Bean Pasta

Nice vegetarian pasta dish from How Sweet It Is. Well, ok, not really vegetarian, since it has pancetta, but that’s an exception to the rule, right?
– Terry, Jan. 2013

Ingredients

• 2 cups whole wheat pasta (I use Barilla Plus)
• ¼ cup chopped pancetta
• ½ onion, chopped
• 3 garlic cloves, minced
• 4 cups fresh spinach
• 1 roasted red pepper, chopped
• ¼ cup sliced sun dried tomatoes
• 5-6 artichoke hearts, chopped (about 1/3 cup)
• 1 can (15 oz) cannellini beans
• 10-12 fresh basil leaves, chopped
• 1 tablespoon butter
• 1 tablespoon flour
• 1 can (15 oz) skim evaporated milk
• ½ cup low-fat milk
• 3 tablespoons parmesan cheese
• salt and pepper to taste

Instruction

1. Boil water and prepare pasta as directed on the package.
2. Meanwhile, heat a large skillet over medium-high heat. Add pancetta and cook until crispy and fat is rendered, then remove with a slotted spoon and let drain on a paper towel.
3. Reduce heat in the skillet to medium-low and add onions, stirring to coat. Cook for 3-5 minutes, until softened, then add in garlic and spinach, stirring until the spinach wilts. Add in peppers, tomatoes, artichokes and beans, stirring to mix. By this time the pasta should be done, and you can drain it and add it to the skillet with everything else. Reduce heat to low and stir every few minutes while you make the sauce.
4. Heat a small saucepan over low heat and add butter. Once sizzling, whisk in flour and cook until golden and fragrant. Add in milk, allow the mixture to come to a boil while stirring continuously, then reduce to a simmer and stir for another 5-7 minutes until it thickens a bit. Reduce to low and add parmesan cheese. Taste and season with salt and pepper if desired.
5. Pour cream sauce into skillet over top of vegetables, pasta and beans, then add in pancetta and basil. Stir to mix, then transfer to a large serving dish and enjoy!