Tuscan Pasta with White Beans and Tomatoes: This spinach and tomato pasta recipe is how simple ingredients shine. Whole grain pasta is tossed with roasted tomatoes, fresh spinach and white beans and is finished with lemon for a simple dish. 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.
Pasta falls into this category as well. Just watch a Chopped episode or two and you will see that those that attempt pasta either fail miserably or knock it out of the park.
Tuscan Pasta with Spinach and Roasted Tomatoes
My Roasted Tomato and White Bean Pasta KNOCKS it out of the park. In fact, it is more like a grand slam than a single home run. You hear what I am saying?
It is simple, easy, and always devoured by my family–and did I mention it is done in 30 Minutes??
We all love 30 Minute Meals, right?!
This particular white bean pasta 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 Spinach and Tomato Pasta is PERFECTION!
Plus, this pasta with spinach is perfectly balanced with whole grains, healthy fats, phytochemicals, nutrients, and fiber–if you care about those things.
But even if you just care about taste and not about the nutritional value of every meal, you will LOVE this Pasta with Spinach and Tomatoes. It is totally comfort food–I mean it is a big bowl of pasta after all!
Notes on Spinach Tomato Pasta
- Feel free to use white pasta or gluten-free pasta in place of the whole wheat pasta. I do recommend spaghetti noodles for this spinach and tomato recipe, as the pasta and vegetable ratio is perfect in each bite.
- Be sure to use fresh spinach in this pasta recipe. Because spinach is a star ingredient in this simple pasta recipe, you really want to be sure you have fresh spinach.
- I beg of you to only use fresh lemons for this easy Spinach and Tomato Pasta recipe–because you are using so few ingredients, you want them to shine.
- If you are not vegan, top this pasta with freshly grated Parmesan cheese.
- Be sure to use quality extra virgin olive oil for optimum flavor in this white bean pasta.
- Feel free to omit red pepper flakes if you do not like spice–but the little bit called for in this Tuscan pasta really makes the flavors pop.
Roasted Tomato Pasta Recipe with
Tuscan Pasta with White Beans and Tomatoes
An easy pasta featuring spinach, roasted tomatoes, and white beans.
- 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
- 1/2 teaspoon crushed red pepper flakes
- 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.
If you are looking for a vegetarian pasta that is made all in one pot, check out my friend’s recipes from Family Food on the Table.