Instructions: 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.

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

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