Tuscan Pasta with White Beans and Tomatoes: Whole grain pasta is tossed with roasted tomatoes, fresh spinach and white beans and is finished with lemon for a simple dish that makes these humble ingredients shine. Gluten-free option.
I firmly believe that simple, high quality food is often the most delicious of food. That is, when it is treated RIGHT.
Often the most celebrated meals are something as simple and classic as a perfectly roasted chicken or a Caesar salad. When either of those are done right–PERFECTION. When treated carelessly–not so tempting.
This particular recipe does take a few more dishes than I typically use for a week-night meal, but if you follow my steps, you can have this dinner on the table in under 30 minutes–and that includes boiling the water for the pasta!
Before you ask me if you can omit the white beans, or red pepper flakes, or use kale instead of spinach–let me tell you to follow this recipe EXACTLY as stated to hit that Grand Slam. But as always, I encourage you to use what you have on hand and adjust for your taste preferences, but the ratios I have lied out for this Tuscan Bean Pasta are PERFECTION!
Plus, it is perfectly balanced with whole grains, healthy fats, phytochemicals, nutrients, and fiber–if you care about those things.
Tuscan Pasta with White Beans and Tomatoes
- 1 lb Whole Grain pasta or gluten-free pasta
- 2 pints grape or cherry tomatoes
- 1/2 cup quality olive oil divided
- 2 cups cannellini beans rinsed and drained
- 16 oz fresh spinach leaves stems removed
- 2 tablespoons minced garlic divided
- 1 lemon juice only
- Kosher salt and pepper
- 1/2 cup freshly grated Parmesan Cheese optional
Set oven to 400 degrees.
Bring large pot of water to a boil.
Toss tomatoes with 1 tablespoon garlic and 2 tablespoons oil. Roast in oven for 15 minute--or until tomatoes just burst open.
Put pasta in boiling water that has been heavily salted. Set timer to cook for 1 minute less than package directions.
In a large skillet, heat 2 tablespoons oil over medium heat. Add in garlic, and red pepper flakes. And saute for 1-2 minutes.
In a colander, drain beans and toss in the beans and garlic mixture.
At this point, scoop out 1 cup of pasta cooking liquid.
Place spinach in colander used to drain beans and then proceed to drain the pasta over the spinach (to wilt the spinach).
Toss the pasta and spinach with the beans in the skillet. Add in 1/2 cup reserved cooking water and 1 additional tablespoon olive oil. Toss well and allow to cook for 1-2 more minutes, for pasta to finish cooking. Add the remaining reserved water if needed (pasta dries up before finishes cooking.)
Remove pasta from heat and fold in cooked tomatoes and squeeze of fresh lemon.
Top with remaining olive oil if desired and Parmesan cheese if desired as well.
Put spinach in colander so that you can drain pasta over it once pasta has cooked.
For more recipes that highlight fresh tomatoes:
Sunday Supper Recipes Using Fresh Tomatoes
- Caprese Chicken with Bacon by Family Around The Table
- Cheesy Caprese Pesto Chicken and Quinoa Casserole by Fantastical Sharing of Recipes
- Easy Balsamic Chicken with Tomatoes by Life Tastes Good
- Grilled Chicken and Pasta with Grated Tomato Sauce by A Kitchen Hoor’s Adventures
- Bronzed Tomato Spinach Cheddar Panini by Cindy’s Recipes and Writings
- Ground Beef Curry by Wholistic Woman
- Lamb and Fresh Tomato Curry by Sunday Supper Movement
- One Pan Pork Chop Dinner with Tomatoes by Simple and Savory
- Tuna and Tomato Bento by Ninja Baker
Pizza, Pies, and Pastas
- Angel Hair Pomodoro by Healing Tomato
- Heirloom Tomato Tart by Authentically Candace
- Pressure Canned Homegrown Tomato Sauce by What Smells So Good?
- Savory Tomato Pie with Pre-Made Crust by The Foodie Affair
- Three Cheese Tomato Basil Pie by Jersey Girl Cooks
- Tomato and Caramelized Onions Galette by Brunch-n-Bites
- Tuscan Pasta with White Beans and Tomatoes by A Mind “Full” Mom
- Bacon Caprese Stuffed Portobello Mushrooms by Crazed Mom
- Bloody Mary Mix by Our Good Life
- Bruschetta di Pomodoro by The Freshman Cook
- Caprese Garlic Bread with Arugula Pesto by The Crumby Cupcake
- Slow Roasted Tomatoes by Caroline’s Cooking
- Tomato Cauliflower Rice by Family Foodie
- Tomato Tulips for a Veggie Platter by Sew You Think You Can Cook
- Cheesy Thumbprint Cookies with Green Tomato Strawberry Jalapeno Jam by Soulfully Made
- How to Make Homemade Salsa by Cosmopolitan Cornbread
- IPA (India Pale Ale) Green Tomato Pickles by Gourmet Everyday
- Italian Nachos by A Day in the Life on the Farm
- Marinated Cherry Tomatoes with Cottage Cheese by Cricket’s Confections
- Tomatoes Stuffed with Apple-Walnut Salad Filling by Asian In America
- Tropical Fruit Salsa by Pies and Plots
Soups and Salads
- 10 Minute Greek Inspired Couscous Salad by Sprinkles and Sprouts
- Burrata Caprese Salad with Balsamic Pearls by That Skinny Chick Can Bake
- Cherry Tomato and Preserved Lemon Salad by Shockingly Delicious
- Cupboard Tomato Mozzarella Salad by Food Lust People Love
- Fresh Tomato and Couscous Salad by Basic N Delicious
- Fried Green Tomato BLT Salad by Palatable Pastime
- Rustic Dill Tomato Soup by Hot Eats and Cool Reads
- Summer Tomato and Bread Soup by Monica’s Table
- Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese by Bottom Left of the Mitten
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