- 2 tablespoons Goya Extra Virgin Olive Oil
- 1/2 cup yellow onion, chopped
- 1 tablespoon Goya Minced Garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon cornstarch
- 1 cup white wine
- 1 packet Goya Powdered Chicken Bouillon
- 1 teaspoon sugar
- 1 (15.5 ounce) can Goya Cannellini Beans, drained and rinsed
- 1 (15.5 ounce) can Goya Red Kidney Beans, drained and rinsed
- 1 (10 ounce) box 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.