White Bean Pasta

12 Jul

Tonight I made a new meal that I was really excited to try:  White Bean Pasta.  It seems like a lot of the vegetarian dishes I come across are southwestern/mexican flavored (I guess because black beans are one of the first things people think of when they think about cutting meat), but tonight’s meal was a different story.  I don’t know what this dish would be classified as except fresh and tasty!

The thing that I love about cooking with beans is how quickly the meals come together.  With chicken or beef I would have to pull some meat out of the freezer and wait for it to defrost, and then it would seem to take forever to cook all the way through!  This meal came together in less than 20 minutes and was delicious.  We both had a hard time not helping ourselves to our leftovers!  And, you don’t miss the meat.  This was seriously so good… I’m getting hungry just writing about it!

White Bean Pasta


  • 2/3 box of whole wheat pasta like penne, rotini, or elbows
  • 1/4 cup olive oil
  • 4 cloves garlic, chopped
  • 1/2 tsp. crushed red pepper flakes
  • 2-3 cups broccoli crowns
  • 4 cups baby spinach (I am just guessing – I put in a lot because I knew it would wilt down)
  • 1 can cannelini beans, rinsed and rained
  • 3 sundried tomatoes, chopped
  • 1/3 cup freshly shredded parmesan cheese

Putting it all together:

  • Boil pasta according to instructions on box – be sure to season the water with salt!
  • Once the pasta is cooking, heat the oil in a large pan and let the garlic and red pepper cook in the pan for about 5 minutes.
  • Add the broccoli and spinach into the pan and cook for 2-3 minutes.

    Spinach before...

  • Spinach with broccoli after

  • Add beans and sun-dried tomatoes and cook just a couple minutes to heat the beans.
  • Drain the pasta and pour into a large serving bowl.
  • Pour bean and broccoli mixture over the pasta.
  • Top with parmesan cheese and toss.
  • Enjoy!

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