Ingredients

.75   pound(s) rigatoni pasta 4   tablespoon(s) unsalted butter 2   tablespoon(s) extra-virgin olive oil .5   cup(s) chopped onion 4   clove(s) garlic, finely chopped 1   each large yellow, red, and orange bell pepper, seeded, cut into 1-inch strips 1   can(s) (15 1/2 ounces) cannellini beans, rinsed, drained .25   cup(s) vegetable broth .25   cup(s) white wine 1   teaspoon(s) red wine vinegar .5   teaspoon(s) kosher salt and freshly ground pepper 1   bag(s) (5 ounces) baby spinach leaves .5   cup(s) (grated) Parmigiano-Reggiano cheese

Description

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