This is definitely my type of recipe. It’s quick, uses a lot of fresh ingredients, is filling and flavorful! This pasta packs protein (white beans and parmesan), veggies (tomatoes and spinach) and carbohydrates (pasta), making it a great one-dish meal. You can serve it up as is (vegetarian) or add some sliced grilled chicken for the carnivores.
If you can’t find fresh tomatoes and spinach for a good price, you can substitute one can of diced tomatoes and use frozen chopped spinach. If you use frozen spinach, be sure to use the “loose” kind (usually in a bag), not the stuff that’s packed into a box. The loose frozen spinach has larger pieces and will more closely resemble fresh once cooked. Add the frozen spinach as is to the hot skillet and let it thaw as it cooks. Any juices that come off the spinach will just add flavor to the sauce.
Tuscan White Bean Pasta
- 8 oz. linguine $0.61
- 1 Tbsp olive oil $0.05
- 1 Tbsp butter $0.05
- 3 cloves garlic, minced $0.07
- 1 pint grape or cherry tomatoes $1.49
- 10 cranks freshly ground pepper $0.05
- ½ tsp salt $0.05
- ½ tsp basil $0.05
- 1 can (15 oz.) white beans $0.78
- 1 bunch (6 cups) baby spinach $1.00
- 3 oz. shredded parmesan $1.47
- Fill a large pot about half way with water and place on the stove to boil. Once it reaches a rolling boil, add the pasta and cook according to the package directions (boil for 7-10 minutes). Drain the pasta in a colander once it is cooked al dente (slightly firm).
- While you’re waiting for the water to boil, mince the garlic. In a large skillet, heat the olive oil and butter over medium heat. Add the garlic and let it simmer for about a minute (it should be all bubbly in the oil and butter).
- While the garlic is simmering, rinse the tomatoes and cut each one in half. Add the tomatoes, salt, pepper and basil to the skillet. Stir and let simmer for one to two minutes more. Do not let the skillet get dry and begin to brown. If it starts to, move on to the next step.
- Open the can of beans and drain about half of the liquid off. Pour the beans into the skillet with the garlic and tomatoes. Let the mixture simmer for about 7-10 minutes or until the tomatoes have softened. Stir occasionally.
- Add the spinach to the skillet, reduce the heat to low and stir until the spinach has wilted. By this time the pasta should be finished cooking and drained. Add the pasta to the skillet and stir everything together.
- Plate up the portions of pasta and top each with about 1 oz. of shredded parmesan.
Stirring the pasta into the bean and tomato mixture can be difficult. Alternatively, you can plate up the plain pasta and spoon the tomato/bean/spinach mixture over top, finishing with a sprinkle of parmesan.
Step By Step Photos
Begin to boil the water for the pasta. As the water is heating, mince the garlic and simmer it in a large skillet with butter and olive oil.
Once the garlic has sauteed and softened, add the washed and halved tomatoes. Also add salt, pepper and basil. Let the mixture saute for one to two minutes more.
Add the canned beans with half their liquid. Let this mixture simmer for 7-10 minutes more or until the tomatoes have softened.
Add the fresh spinach, stir and cook on low until it is wilted.
Once the spinach is wilted, it is ready for the pasta.
Stir in the cooked and drained pasta or serve the tomato/spinach/bean mixture over the top of the pasta. Top with a little parmesan cheese.