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Large skillet with pasta, white beans, tomatoes, and spinach topped with parmesan.
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4.95 from 18 votes

White Bean Pasta

With wilted spinach, blistered tomatoes, creamy white beans, and a kiss of lemon, this White Bean Pasta is light, satisfying, and surprisingly easy to make.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Italian
Servings: 8
Author: Kristen Chidsey

Ingredients

  • 16 ounces spaghetti or linguine noodles
  • 2 tablespoons extra virgin olive oil *used in 2 steps
  • 1 pint grape or cherry tomatoes halved
  • ½ teaspoon Italian Seasoning
  • ½ teaspoon crushed red pepper flakes
  • 3 cloves garlic minced
  • ⅓ cup dry white wine or vegetable stock
  • 1 (15-ounce) can cannellini beans rinsed and drained
  • 2 cups fresh spinach leaves stems removed
  • 1 lemon juiced
  • 2 tablespoons extra virgin olive oil *used in 2 steps
  • kosher salt and pepper to taste
  • ½ cup parmesan cheese grated (optional)

Instructions

  • Bring a large pot of water to a boil. Once the water is boiling, season heavily with 1 tablespoon of kosher salt and add the noodles. Set the timer to cook for 1 minute less than the package directions.
    Noodles cooking in boiling, salted water.
  • While pasta is cooking, heat 2 tablespoons extra virgin olive oil over medium-low heat in a large nonstick saute pan. Add the halved tomatoes, ½ teaspoon Italian Seasoning, ½ teaspoon crushed red pepper flakes, and a pinch of salt to the oil and saute for 2-3 minutes or until the tomatoes begin to burst. Add 3 cloves garlic (minced) and saute for another minute to toast the garlic.
    Halved grape tomatoes seared in saute pan with seasonings.
  • Add ⅓ cup dry white wine (or additional chicken stock) to skillet and allow to simmer until the alcohol has been reduced by half.
    Wine and tomatoes in saute pan.
  • Once the wine has been reduced, turn the heat down to medium, add the cannellini beans to the skillet, and toss well to coat with tomatoes and seasonings. Simmer just until the beans are warm, about 2-3 minutes.
    White beans and tomatoes together in saute pan.
  • At this point, the pasta should be cooked. Drain the pasta, reserving ½ cup of the cooking liquid.
    Measuring cup scooping out pasta cooking water.
  • Add the cooked pasta, along with ½ cup reserved cooking liquid, and the 2 cups fresh spinach leaves to the skillet and toss well. Allow the pasta to simmer for 1-2 minutes longer, for the pasta to finish cooking.
    Pasta tossed with tomatoes and white beans.
  • Remove the skillet from the heat. Add in juice of 1 lemon and 2 tablespoons extra virgin olive oil. Toss to coat. Give the mixture a taste and add kosher salt and pepper to taste.
    Large skillet with pasta, white beans, tomatoes, and spinach topped with parmesan.
  • Add ½ cup parmesan cheese and serve.
    Bowl of white bean pasta dished out in white bowl topped with parmesan cheese.

Video

Notes

Olive Oil: Be sure to use quality extra virgin olive oil for optimum flavor
Wine: For the wine, use a dry white wine suitable to drinking like Pinot Grigio. If you don't care for cooking with wine, use chicken stock/broth in place of the wine if desired. 
To Make this Dairy-Free: Simply omit the parmesan cheese. 
Storage: Store leftover pasta in a sealed container for up to 4 days. Add a splash of vegetable stock or water before reheating so that the pasta does not dry out.

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
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