Description
A delicious Tuscan-inspired pasta dish featuring white beans and fresh vegetables.
Ingredients
Scale
- 8 oz. linguine or fettuccine
- 1 Tbsp olive oil
- 1 Tbsp butter
- 3 cloves garlic, minced
- 1 pint grape or cherry tomatoes
- 1/2 tsp salt
- 10 cranks freshly ground pepper
- 1/2 tsp dried basil
- 1 15 oz. can cannellini beans, drained and rinsed
- 4 oz. baby spinach
- 3 oz. shredded parmesan
Instructions
- Cook Pasta al Dente: Start by boiling water in a large pot and adding your pasta. Cook until tender but still with a bite, usually 8 to 10 minutes. Stir occasionally to prevent sticking. Drain the pasta in a colander when ready.
- Sauté Garlic & Onions: In a large skillet, heat olive oil and butter over medium heat. Add minced garlic and cook until fragrant and slightly golden, about 2 minutes. Keep a close watch to avoid burning the garlic.
- Add Tomatoes & Beans: Toss in the grape or cherry tomatoes and drained cannellini beans. Cook until everything is bubbling and the tomatoes begin to break down, about 5 to 7 minutes. If they are not breaking down quickly, increase the heat a bit and stir frequently.
- Mix in Spinach: Stir in the baby spinach and cook until just wilted, about 2 to 3 minutes. Keep the spinach moving in the pan to maintain its vibrant color and avoid sogginess.
- Combine Pasta & Sauce: Once your pasta is drained, add it directly into the skillet with the tomato and bean mixture. Toss to combine immediately, avoiding clumping.
- Finish with Seasoning: Add salt, pepper, and dried basil to the pasta dish. Adjust seasoning as needed; taste the dish to ensure it is flavorful.
- Serve & Enjoy: Dish up your Tuscan white bean pasta and sprinkle with shredded parmesan. Enjoy the meal while observing the colorful medley of flavors.
Notes
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days.
- Expert Tips: If pasta becomes sticky, ensure it is tossed with the sauce immediately after draining. If tomatoes are not breaking down, increase the heat slightly and stir frequently. If the dish tastes bland, adjust the salt and pepper before serving. To prevent burnt garlic, keep the heat low during sautéing.
- Reheating Instructions: Reheat leftovers on the stovetop over low heat until warmed through, about 5 to 7 minutes.
- Serving Suggestions: Serve with a side of garlic bread or pair with a fresh salad for added crunch. Top with chili flakes for a spicy kick if desired.
- Recipe Variations: Use 1 can of diced tomatoes if fresh tomatoes are not available; let them simmer to reduce excess juices. Substitute baby spinach with frozen chopped spinach but keep in mind fresh texture is preferable. For a low-carb option, use zucchini noodles instead of pasta.
- Ingredient Notes: Use high-quality parmesan cheese for better flavor. When selecting tomatoes, go for ripe grape or cherry tomatoes for the best taste. Frozen chopped spinach can work in a pinch, but for texture, fresh spinach is recommended.
Nutrition
- Serving Size: 1 serving
- Calories: 556.63
- Sugar: 0g
- Sodium: 1134.93mg
- Fat: 13.78g
- Saturated Fat: n/a
- Unsaturated Fat: n/a
- Trans Fat: 0g
- Carbohydrates: 80.93g
- Fiber: 11.13g
- Protein: 28.7g
- Cholesterol: n/a