Tuscan White Bean Pasta
A cozy and creamy pasta dish made with pantry-friendly ingredients, perfect for a quick weeknight dinner.
Ingredients
Pasta Ingredients
- 12 ounces pasta (any short shape) Choose a short pasta shape that holds beans well.
- 1 can cannellini beans Drained and rinsed.
- 2 cloves garlic Minced.
- 2 tablespoons olive oil For the base flavor.
- 1 cup broth Vegetable or chicken broth.
- 4 cups fresh spinach Wilts quickly.
- 1/4 cup parmesan cheese Optional, for a salty finish.
- 1 tablespoon lemon juice or zest Optional, for brightness.
- 1/2 teaspoon red pepper flakes Optional, for heat.
Instructions
Cooking the Pasta
- Boil the pasta in salted water until al dente. Before draining, reserve 1 cup of pasta water.
Making the Sauce
- In a large pan, warm olive oil over medium heat. Add minced garlic and sauté for about 30 seconds.
- Add drained cannellini beans and a splash of broth. Stir and warm for 1-2 minutes.
- Mash some of the beans with a spoon to create a creamy sauce.
- Add spinach and stir until it wilts.
Combining Everything
- Combine the cooked pasta with the bean mixture, adding reserved pasta water to help coat the pasta.
- Finish with parmesan, pepper, salt, and lemon juice to taste.
Notes
Add cherry tomatoes or protein like chicken or sausage to customize. The pasta keeps well for meal prep; just add broth or water when reheating.