Tuscan Pasta with White Beans and Tomatoes
An easy pasta featuring spinach, roasted tomatoes, and white beans.
Servings: 8
Calories: 414kcal
Ingredients
- 16 ounces spaghetti noodles
- 1/4 cup quality olive oil divided
- 2 tablespoons minced garlic divided
- 1 pint grape or cherry tomatoes halved
- 1/2 teaspoon crushed red pepper flakes
- 1/3 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
- 1/3-1/2 cup freshly grated Parmesan Cheese optional
Instructions
- Bring a large pot of water to a boil.
- Put pasta in boiling water that has been heavily salted. 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.
- Add beans to the skillet and toss well to season. Simmer just until the beans are warm and then add the spinach to the pan.
- At this point, the pasta should be cooked, drain reserving 1/2 cup fo the cooking liquid.
- Add the cooked pasta, along with 1/2 cup reserved cooking liquid to the skillet and toss well. Allow the pasta to simmer for 1-2 minutes longer, for the pasta to finish cooking.
- Remove pasta from heat. Top with remaining olive oil and the juice of the fresh lemon.
- Serve the pasta warm with Parmesan Cheese if desired.
Video
Notes
- 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.
- 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 makes the flavors pop.
- For the wine, use a dry white wine like Chardonnay or Pinot Grigio. Or use stock in place of the wine if desired.
Nutrition
Calories: 414kcal | Carbohydrates: 58g | Protein: 15g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 252mg | Potassium: 751mg | Fiber: 5g | Sugar: 3g | Vitamin A: 6350IU | Vitamin C: 39.9mg | Calcium: 199mg | Iron: 5.1mg