Tuscan Pasta with Cannellini Beans
Shockingly fast and easy to make, but delivers big flavors and a satisfying one-pan meal with veggies, carbohydrates, and protein all in one package. It'll be a favorite of the family as well as the cook!
- 8 ounces pasta
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1/2 cup oil-packed sun-dried tomatoes drained, see note
- pinch red pepper flakes
- 1/2 cup chicken or veggie broth
- 1 (15 ounce) can cannellini beans drained and rinsed
- 2 teaspoons lemon juice
- 2 cups baby spinach
- 1/4 cup shredded Parmesan or Pecorino cheese
- kosher salt and black pepper
Bring a large pot of water to a boil and add a generous pinch of salt. Add pasta and cook just to al dente, according to package directions. Drain and set aside.
While the pasta cooks, warm olive oil in a large skillet over medium heat. Add garlic and cook for 30-60 seconds, just until fragrant. Stir in the sun-dried tomatoes, red pepper flakes, and a pinch each of salt and pepper.
Pour in broth. Bring the mixture to a simmer and cook for 1-2 minutes, until slightly reduced.
Add beans and lemon juice, then simmer 2-3 minutes more.
Remove pan from the heat and stir in the spinach, followed by the drained pasta and about half of the cheese. Toss well to combine. Sample and season with additional salt, pepper, or lemon juice to taste. Serve with remaining cheese and additional red pepper flakes sprinkled on top, if desired.
- You can use the excess olive oil from the sun-dried tomatoes to begin cooking the garlic in step one. Just save it from the jar and add directly to the skillet. This is an easy and economical way to add extra flavor.
Calories: 283kcal, Carbohydrates: 47g, Protein: 9g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 62mg, Potassium: 462mg, Fiber: 3g, Sugar: 2g, Vitamin A: 1584IU, Vitamin C: 20mg, Calcium: 39mg, Iron: 2mg
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