Herbed Pasta Perfection

Whether you’re tossing in roasted chicken, grilled seafood, or herbed beans (as shown here), any pasta creation can be enhanced with the bold, intense flavor of Goya Extra Virgin Olive Oil. The secret to its great taste: fresh-pressed olives, grown on a sun-soaked Spanish plateau. Just drizzle it on, take a bite and wonder how you’ve lived without it.

2 tbsp. Goya Extra Virgin Olive Oil

1/2 medium yellow onion, chopped (about 1/2 cup)

1 tbsp. Goya Minced Garlic or 6 cloves garlic, finely chopped

1 tsp. dried oregano

1 tsp. dried thyme

1 tsp. cornstarch

1 cup white wine

1 packet Goya Chicken Bouillon

1 tsp. sugar

1 can (15.5 oz.) Goya Cannellini Beans, drained and rinsed

1 can (15.5 oz.) Goya Red Kidney Beans, drained and rinsed

1 box (10 oz.) spinach fettuccine, cooked according to package directions

Fresh thyme leaves (optional)

Heat oil in a large skillet over medium-high heat. Add onions and cook until translucent, stirring occasionally, about 5 minutes. Add garlic, oregano and thyme; cook until garlic is light golden brown, about 1 minute. Using a whisk, mix cornstarch with 1/2 cup water until dissolved. Add cornstarch mixture, wine, chicken bouillon and sugar to skillet. Bring wine mixture to a boil and cook until the sauce is reduced by half, 2 – 5 minutes. Stir beans into sauce and cook until heated through, about 2 minutes more.

Add cooked, hot pasta to skillet; stir to coat completely with sauce. Divide pasta evenly among serving bowls. Garnish with fresh thyme, if desired.

Serves 4