Made with seasoned white beans, blistered tomatoes, and fresh spinach, Tuscan White Bean Pasta is a simple, yet flavorful, pasta recipe that comes together in under 30 minutes.

This recipe for White Bean Pasta proves that simple recipe recipes can still deliver amazing flavor.
This recipe features seasoned white beans, wilted spinach, and roasted tomatoes tossed together with al dente pasta. There is a light sauce made from olive oil, garlic, dry white wine, and fresh lemon juice. This pasta is creamy, rich, bright, acidic, fresh, and incredibly good for you.
Ready in less than 30 minutes, White Bean Pasta is the perfect dinner recipe for any night of the week!
Notes on Ingredients
- Pasta: I recommend using thin spaghetti for this pasta, as the delicate strands of pasta are a perfect pair for the simple flavors of this dish. Use regular or whole grain pasta, whichever you prefer.
- Tomatoes: Cherry or grape tomatoes are perfect for this recipe, as they can be found ripe all year round and don't require much prep.
- White Beans: Use either Great Northern or Cannellini beans. Both have thin skins, a meaty texture, and take on the taste of the foods they're being cooked with.
- Spinach: Fresh spinach wilts quickly, making it perfect for this quick pasta dinner.
- White Wine: This is an optional ingredient, but I find it adds so much flavor to the dish. Use a good-quality dry white wine, such as a Chardonnay or Pinot Grigio. Serve the leftover wine with dinner.
- Olive Oil: Be sure to use really good quality extra-virgin olive oil as it is one of the few main ingredients featured in this recipe. Using canola oil or low quality olive oil will not yield the same flavor as using good extra virgin olive oil.
- Lemon Juice: Fresh lemon juice will make this recipe POP with flavor. Do not be tempted to overlook this addition to the pasta, and DO NOT use jarred lemon juice.
- Crushed Red Pepper Flakes: I like the bit of heat that crushed red pepper flakes add to the pasta, but you can omit it if you are sensitive to spice.
How to Make White Bean Pasta
- Bring a large pot of water to a rapid boil. Once boiling season with 2 tablespoons of kosher salt. Trust me on this! I know it is a lot of salt but it is the only opportunity to season the pasta well.
- While the pasta is cooking, heat the olive oil a large nonstick pan over medium heat. Be sure to select a pan that is large enough to hold both the pasta and the sauce together.
- Once the oil is just warm, add in the minced garlic, tomatoes, crushed red pepper flakes, and season with a pinch of salt. Saute until the garlic begins to toast and the tomatoes break down slightly. This only takes a couple of minutes.
- Add in dry white wine and turn the heat to high. Let the wine cook off for 2 minutes, or until reduced by half.
- Once the wine is reduced, add the white beans to the tomato garlic mixture and toss to coat.

- At this point, the pasta should be just al dente. Drain the pasta, being sure to reserve ½ cup of the cooking liquid. THIS IS KEY to forming the sauce for this Tuscan Pasta.
- Add the pasta and fresh spinach to the tomatoes and white beans along with the reserved pasta cooking liquid.
- Toss everything together to coat, and cook for 1 minute longer to incorporate the flavors and allow the spinach to wilt.

- Turn off the heat and add the juice of the fresh lemon. This will really wake up the flavors in this recipe.
- Serve this Tuscan White Bean Pasta with an additional drizzle of olive oil and Parmesan cheese if desired. I also love to add a Spinach Avocado Salad or Greek Salad on the side for an extra serving of vegetables.

More Quick Pasta Recipes
- Thai Noodles
- One-Pot Skinny Fettuccine Alfredo
- Stovetop Mac and Cheese
- Kale Pasta
- Pasta Puttanesca
- Taco Pasta
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If you tried this recipe for Tuscan White Bean Pasta, please be sure to leave a comment and review below.

Tuscan Pasta with White Beans and Tomatoes
Ingredients
- 16 ounces spaghetti noodles
- ¼ cup quality olive oil divided
- 2 tablespoons minced garlic
- 1 pint grape or cherry tomatoes halved
- ½ teaspoon crushed red pepper flakes
- â…“ cup dry white wine or vegetable stock
- 2 cups cannellini beans rinsed and drained
- 16 oz fresh spinach leaves stems removed
- Kosher salt and pepper
- 1 lemon juice only
- â…“-1/2 cup freshly grated Parmesan Cheese optional
Instructions
- Bring a large pot of water to a boil. Once the water is boiling, add 2 tablespoons of kosher salt and the pasta. Set timer to cook for 1 minute less than package directions.
- While the pasta is cooking, heat 2 tablespoons of oil over medium heat in a large nonstick saute pan. Add in garlic, a pinch of salt, red pepper flakes, and halved tomatoes. Saute for 2-3 minutes until the garlic begins to just toast.
- Add in the dry white wine and allow to simmer until the alcohol has been reduced by half.
- Once the wine has been reduced, turn the heat down to medium, add the beans to the skillet and toss well to season. Simmer just until the beans are warm.
- At this point, the pasta should be cooked. Drain the pasta, reserving ½ cup of the cooking liquid.
- Add the cooked pasta, ½ cup reserved cooking liquid, and the spinach to the skillet and toss well. Allow the pasta to simmer for 1-2 minutes longer, for the pasta to finish cooking.
- Remove the skillet from the heat. Add in the juice of the fresh lemon and the remaining olive oil. Toss to coat.
- Serve the pasta warm with Parmesan Cheese if desired.
Katherine Diaz
Why is the instructions saying 2 tbs garlic divided. And then saying to sauté garlic? Why dividing?
Kristen Chidsey
Hi Katherine! It should not say divided. I will fix that now.
Amy
I made this last night (minus the pasta) and served it with Mahi Mahi. This is a keeper!!
Kristen Chidsey
Thanks for for sharing! I love the idea of using this to top fish or chicken!
courtney
would frozen spinach be possible?
Kristen Chidsey
Hi Courtney! It won't be as flavorful, but I am all for using what you have on hand. I would defrost and drain excess liquid and saute with the beans. Enjoy!
Kellie H.
I love that this pasta is a cinch to make. It's on repeat almost every week!
Kristen Chidsey
I love hearing you enjoy so often Kellie! Thanks for sharing!
Toni Dash
This is perfect for dinner any night of the week! Such a huge hit!
Kristen Chidsey
So glad your family enjoys Toni!
Allyson Zea
My whole family loved this recipe! Thanks for the easy directions!
Kristen Chidsey
YAY!! Love that you all enjoyed!
Pat
Easy and delicious
Kristen Chidsey
So glad you enjoyed Pat! Thanks for taking the time to share your review!