{"id":2492,"date":"2019-05-23T13:00:26","date_gmt":"2019-05-23T16:00:26","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=2492"},"modified":"2019-05-03T13:57:29","modified_gmt":"2019-05-03T16:57:29","slug":"baked-penne-florentine-2","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2019\/05\/23\/baked-penne-florentine-2\/","title":{"rendered":"Baked Penne Florentine"},"content":{"rendered":"<h2 class=\"headingH2GuttersIngredients\">Ingredients<\/h2>\n<div id=\"switchishere\" class=\"jquerytoggleswitch\">\n<div class=\"rd_inner\">\n<div class=\"rd_col1\">8 ounces dried multigrain or whole wheat penne pasta<\/div>\n<\/div>\n<\/div>\n<div class=\"promotionDiv clearfix\">\n<div id=\"promo_image_desc\">\n<div id=\"promo_image_desc0\" class=\"clearfix\">\n<div>1 (10 ounce) package frozen chopped spinach, thawed and well drained<\/div>\n<div>\u00bc cup vegetable broth<\/div>\n<div>1 medium onion, chopped<\/div>\n<div>2 cloves garlic, minced<\/div>\n<div>\u00bd cup raw cashews<\/div>\n<div>1\u00be cups water<\/div>\n<div>1 15 to 16-ounce can Great Northern beans, navy beans, or cannellini (white kidney beans), rinsed and drained<\/div>\n<div>2 teaspoons lemon juice<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"promotionDiv clearfix\">\n<div id=\"promo_image_desc\">\n<div id=\"promo_image_desc1\" class=\"clearfix\">\n<div>\u00bd teaspoon dry mustard<\/div>\n<div>\u00bc teaspoon salt<\/div>\n<div>\u00bc teaspoon ground black pepper<\/div>\n<div>\u00bd cup soft whole wheat bread crumbs<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div><\/div>\n<div>\n<h2 class=\"headingH2Gutters\">Preparation<\/h2>\n<div class=\"directions--section\">\n<div class=\"directionsSectionSteps\">\n<ol class=\"listNumbers recipeDirectionsList\">\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Preheat oven to 375\u00b0F. Cook the pasta according to package directions. Drain and return to hot pan. Add spinach; toss to combine. Spoon into a 2-quart casserole; set aside.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">In a small saucepan combine vegetable broth, onion, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until onion is tender. Remove from heat and set aside.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Place cashews in a food processor. Cover and process until finely ground. Add half of the water and blend until smooth. Add onion mixture, beans, lemon juice, mustard, salt, and pepper. Cover and process until smooth. Transfer to a medium bowl and stir in the remaining water. Stir bean mixture into pasta mixture in casserole. Sprinkle with bread crumbs.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Bake, uncovered, about 30 minutes or until crumbs are toasted. Let stand for 10 minutes before serving.<\/span><\/li>\n<\/ol>\n<p><img decoding=\"async\" src=\"http:\/\/images.media-allrecipes.com\/userphotos\/960x960\/5227012.jpg\" alt=\"Baked Penne Florentine\" \/><\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 8 ounces dried multigrain or whole wheat penne pasta 1 (10 ounce) package frozen chopped spinach, thawed and well drained \u00bc cup vegetable broth 1 medium onion, chopped 2 cloves garlic, minced \u00bd cup raw cashews 1\u00be cups water 1 15 to 16-ounce can Great Northern beans, navy beans, or cannellini (white kidney beans), [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-2492","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2492","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=2492"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2492\/revisions"}],"predecessor-version":[{"id":2493,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2492\/revisions\/2493"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=2492"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=2492"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=2492"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}