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
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?!
Plus, this pasta with spinach is perfectly balanced with whole grains, healthy fats, phytochemicals, nutrients, and fiber–if you care about those things.
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!
How to Make Roasted Tomato Pasta
- Toss tomatoes with 1 tablespoon garlic and 2 tablespoons oil. Roast in oven for 15 minute–or until tomatoes just burst open.
- In heavily salted boiling water, cook your pasta 1 minute less than package directs.
- Be sure to reserve 1/2 cup cooking liquid for sauce.
Make the Sauce
- Over medium-heat, heat oil in a large non-stick skillet.
- Add in white beans and spinach and warm through.
- Add in pasta and reserved cooking liquid and heat through.
- Toss with roasted tomatoes.
Finish Tuscan Pasta
- Add a squeeze of fresh lemon juice.
- Top with freshly grated Parmesan cheese if desired.
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.
More Simple Pasta Recipes
- Healthy Pasta Primavera
- Easy One Pot Creamy Cajun Pasta
- Caprese Pasta Salad
- Salsa Verde Spaghetti
- Instant Pot Creamy Italian Pasta
Roasted Tomato Pasta Recipe
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
- 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.