Ingredients
Scale
- 2 cans (15 ounces each) butter beans, drained and rinsed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 4 cups baby spinach
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Stir in chopped sun-dried tomatoes; cook for an additional 2-3 minutes.
- Gently fold in butter beans until well-coated with the garlic and tomatoes.
- Gradually add baby spinach, stirring until it wilts.
- Pour in heavy cream and stir in grated Parmesan cheese along with oregano, salt, and black pepper. Let simmer for 5-7 minutes until thickened.
- Garnish with fresh basil before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 40mg