Tuscan White Bean Pasta
Creamy white beans meet al dente pasta in a garlicky, herb-forward sauce finished with fresh spinach. Ready in under 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 412
- Protein
- 14g
Ingredients
- 12 oz pappardelle or linguine
- 1 can (15 oz) canned cannellini beans, drained and rinsed
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 2 cups fresh spinach
- ¾ cup vegetable broth
- 1 whole lemon (zested + juiced)
- 2 sprigs fresh rosemary or thyme
Instructions
- 1
Boil salted water in a large pot. Add pasta and cook until al dente, ~11 minutes.
- 2
Meanwhile, heat olive oil in a large skillet over medium. Add garlic and cook until fragrant, ~60 seconds.
- 3
Add cannellini beans and broth to the skillet. Stir and bring to a gentle simmer, ~2 minutes.
- 4
Add rosemary sprigs. Simmer uncovered until sauce slightly reduces, ~4 minutes.
- 5
Drain pasta, reserving 1 cup pasta water. Add pasta to the skillet with the beans.
- 6
Add spinach, lemon zest, and half the juice. Stir until spinach wilts, ~45 seconds.
- 7
If sauce seems thick, add pasta water 1/4 cup at a time until silky. Season with salt and pepper.
- 8
Remove rosemary sprigs. Divide among bowls and drizzle with olive oil. Serve immediately.
Tools you’ll need
- large pot
- large skillet
- wooden spoon
- colander
- microplane or box grater
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