tuscan white bean pasta

$5.67 recipe / $0.95 serving

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

Tuscan White Bean Pasta

tuscan white bean pasta
 
Prep time
Cook time
Total time
 
Total Cost: $5.67
Cost Per Serving: $0.95
Serves: 6
Ingredients
  • 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
Instructions
  1. 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).
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Tuscan White Bean Pasta

Step By Step Photos

garlic, oil, butterBegin 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.

add tomatoes and seasoningOnce 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 beansAdd the canned beans with half their liquid. Let this mixture simmer for 7-10 minutes more or until the tomatoes have softened.

add spinachAdd the fresh spinach, stir and cook on low until it is wilted.

wilted spinachOnce the spinach is wilted, it is ready for the pasta.

stir in pastaStir 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.

Tuscan Pasta Dinner

I served my pasta with some grilled chicken seasoned with lemon pepper, garlic bread and lemon butter green beans. Look for the complete menu with costing and grocery lists later this week!

28 Comments

  1. Anonymous says:

    Love the dish, but where do you shop? I can’t seem to find prices any where near that. Greater transparency would be helpful.

  2. We have really great, year round produce markets here that offer great prices, especially in the summer when everything is in season. They sell big bags (12 oz. or 2 bunches) of baby spinach for $1.99 and the grape tomatoes are only $1.49 right now (they’re usually more expensive in the winter). I don’t like to write a lot about where I shop because I know it varies so much from region to region so I feel like the information would be wasted. It really does pay off shop around and find out what stores in your area have the best prices for different items. Make sure to check the weekly sale fliers too for great specials when they happen. I list my prices just as an example so that people can see what is possible if they shop around but ultimately it will be different for every person.

  3. This is SO my type of dish as well! I have been loving white beans lately. It’s perfect for summer with all of the fresh veggies!

  4. Wow what a spread! I love anything with white beans. I might have to try this with some whole wheat rotini. I can’t seem to get enough of that stuff lately.

  5. Love the addition of spinach to what is a pasta and fagioli dish I grew up with. I could see this with arugula too.

  6. Oh my, this looks amazing! I love it and can’t wait to try it; bookmarked!

    xxMK
    Delightful Bitefuls

  7. Anonymous says:

    I used butter beans with this and goat cheese instead of parm. (It’s what I had on hand) It was wonderful.

  8. I order something very similar at an Italian restaurant with grilled shrimp. Can’t afford to eat out anymore though, so SUPER excited to find your blog today and will be making this tonight!!!

    Regarding the prices, if “annonymous’ would shop by bulk, it’s often cheaper too. I can get loose fresh spinach at one of the stores locally and thus only buy what I need! Saves money and waste if mine goes bad before I can use the entire bag.

    LOVE YOUR BLOG! Huge blessing to find it as my two sons are getting far more adventuresome in their eating now that they are teens. Yay!

    Jen-

  9. Anonymous says:

    Thinking about trying this… I have everything on hand. BUT, I only have Blue Runner white beans on hand. I’m a New Orleans girl after all. I think the creamy style beans could add a nice texture to the dish.

  10. Just tried this dish and it was AWESOME!

  11. Jennifer says:

    New reader – saw on Twitter. Loved this recipe. You’ve got a new reader! :)

  12. I just found your site and I’m in love! This recipe looks amazing! Thank you!

  13. In fact, I just posted in my blog about my luck in finding your blog and the recipe (this one!) that I will be trying this week! Thanks again for such a quality site! http://www.PhilosophyFit.com

  14. Anonymous says:

    this dish is now a classic at my house. I make it at least once a week, quick, easy, nutritious and soooo tasty!

  15. Anonymous says:

    Delicious! I used whole wheat thin spaghetti and if I calculated correctly, that is about 300 calories per serving.

  16. Nancy Belz says:

    Thank you for your recipes. You have inspired me to try some new things. Love the step by step photos and clear directions. Have already recommended to my friends your website.

  17. Cassi says:

    I made this with spinach fettucini noodles, because I had half of a bag that was on hand. And it was fantastic. I do think the texture is probably better with the thinner noodles, but the flavor was great. I will definitely be making this again.

  18. This looks great but I could not serve 6 people on 8 oz of pasta – it would take at least a pound and a half, assuming mixed adults and kids.

  19. Mary – My servings do tend to be smaller than most, but remember that the beans do bulk it up quite a bit :)

  20. Anonymous says:

    YUM! I used rotini but otherwise followed the recipe. I will definitely make this again.

  21. Anonymous says:

    it’s not 16 ounces of parmesan…more like 2 or 3 ounces.

  22. WOW, yeah, major typo! Thanks!

  23. I’m planning to make this for dinner tomorrow. I have some white beans in my freezer that I prepared a while ago by soaking & boiling them. Just wondering if those will work just as well or if the liquid from the canned beans is crucial. I suppose I could just add a little water?

  24. Liz, I would use some of the starchy pasta cooking water in its place.

  25. Anonymous says:

    This is really good! I added some chopped up organic broccoli with the beans and spinach. Didn’t add grape tomatoes. Adding a little tomato sauce on top though is fabulous. I think this is my new work lunch!
    -Mehgan

  26. Anonymous says:

    I just started cooking from your blog last week! This will be the third recipe I am going to try, and I am really excited! Thank you so much for creating such tasty, simple, low budget recipes. My goal for Feb. is to try at least 15 of your recipes. I finally can afford to cook great food for my family. Again, thank you thank you!

  27. I do something similar, but I slow roast the tomatoes with olive oil, garlic, seasoning and a splash of balsamic vinegar. Sometimes I use this combo to marinate a couple of boneless chicken breasts and then bake them with the tomatoes.

  28. Made a batch of this to take for lunch this week, but subbed in artichokes for spinach. I also used Barilla Plus pasta, for extra protein and fiber (even though it’s more expensive). I loved it!

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