Cannellini Beans, Spinach, Tomatoes and Pasta

“This is an easy-to-make, healthful and inexpensive meal for those cold, dark winter weeknights. It tastes much fancier than it is. You can do most of the prep and sauce cooking while you boil the water for the pasta. Nice weeknight multitasking.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in 3-quart pan, add onions and cook over meduim heat till limp, but not browned.
  2. Add garlic and stir until you can smell it, maybe a minute or two. It's key to prevent it from browning.
  3. Add drained spinach and combine well with onion and garlic.
  4. Stir in tomatoes.
  5. Stir in one can beans with their liquid.
  6. Liquify the rest of the beans with their liquid in a food processor, or mash with a potato masher in a bowl. Stir them into the rest of the dish.
  7. Simmer for 5 minutes to thicken, making sure it doesn't stick.
  8. Add chicken broth a little at a time until you get the thickness you like. It should be thick, but thin enough to coat pasta.
  9. Stir in oregano and basil and season to taste with salt and pepper. Add more olive oil if desired.
  10. Serve over hot pasta with grated Parmesan cheese. You can add a little heat with some red pepper flakes.

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