Here’s an easy pasta recipe that is so satisfying and healthy too! This is one of my favorite Italian recipes, and I’ve included a video below so you can see it for yourself.
My Pasta with Spinach and Cannellini Beans recipe is super easy, and super healthy. I wouldn’t post it otherwise. It’s a great alternative to typical pasta that uses marinara sauce or Alfredo.
Instead, it doesn’t really have a sauce except the olive oil, as it is full of good ingredients which add lots of flavor and texture to the dish.
You know the recipe is good when your own father says it reminds him of a dish his Italian mother made. Am I right? Well I don’t know if my Nonna (grandma in Italian) made this exact recipe, but I wouldn’t be surprised if it was close.
It takes me less than 30 minutes to make this dish.
The recipe uses frozen spinach (huge time saver), canned cannellini beans, onions, garlic, chicken stock and tomatoes. With the grated cheese on top, you can’t go wrong. It’s a true winner and I hope it is as well in your own household.
I have some good tips at the bottom which I encourage you to read. They save you time and help you make this dish in 30 minutes or less. Yes, I said 30 minutes!
Watch my video to see how simple it really is!
Pasta with Spinach and Cannellini Beans Recipe
- 1/2 lb linguini pasta
- 1 large onion diced
- 4 cloves garlic chopped
- 2 cups thawed frozen spinach
- 1/4 – 1/2 cup chicken stock
- 1 15 oz can of cannellini beans drained and rinsed
- 1 15 oz can of diced tomatoes drained and rinsed
- extra virgin olive oil
- grated Romano cheese
In a large sauce pan heat olive oil and saute the onions over medium heat until translucent.
Add in crushed garlic and saute for 2 minutes.
Add cannellini beans, spinach,tomatoes, and broth.
Stir and cover. Let cook for 15 minutes.
Meanwhile, cook the pasta.
When pasta is finished, transfer the pasta into the saucepan mixture. (It is okay to let some water get into the mixture).
Mix well and serve!
TIP #1: Make sure to rinse the beans and tomatoes. You do not need the extra sodium or the extra sauce.
TIP #2: If the mixture is a little dry, add some of the pasta water.
TIP #3: Thaw the frozen spinach in the microwave prior to cooking it. Not only does it save you time, but it also prevents loosing heat in the pan, which is what would happen if the spinach was frozen cold when added.
Kitchenware, Gadgets and Tools Recommended for Use in this Recipe: