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)
1. 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.
2. Add cooked, hot pasta to skillet; stir to coat completely with sauce. Divide pasta evenly among serving bowls. Garnish with fresh thyme, if desired.
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