Campanelle with Spinach and Beans
Transform your weeknight dinners with this vibrant Campanelle with Spinach and Beans recipe, a quick and wholesome meal that's loaded with flavor and nutrition. Featuring tender campanelle pasta tossed in a light, garlicky olive oil sauce, this dish is elevated with creamy cannellini beans, delicate baby spinach, and a burst of fresh lemon zest and juice. A hint of red pepper flakes adds subtle heat, while Parmesan cheese melts perfectly to create a rich, savory finish. Ready in just 30 minutes, this pasta recipe is an easy, vegetarian-friendly option that doesn’t skimp on taste or texture. Serve it with an extra sprinkle of Parmesan and a crusty slice of bread for a deliciously satisfying meal. Perfect for those seeking a simple yet elevated dinner idea!
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Recipe Information
Ingredients
- 12 ounces Campanelle pasta
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 0.5 teaspoons Red pepper flakes
- 1 15-ounce can Cannellini beans, rinsed and drained
- 6 cups Baby spinach leaves
- 1 teaspoon Lemon zest
- 1 tablespoon Fresh lemon juice
- 0.5 cups Parmesan cheese, grated (plus extra for serving)
- to taste Salt
- to taste Black pepper
Instructions
Bring a large pot of salted water to a boil. Add the campanelle pasta and cook according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking for about 1 minute until fragrant, being careful not to burn the garlic.
Stir in the cannellini beans and cook for 2-3 minutes, gently mashing some of the beans with the back of a spoon to create a creamy texture.
Add the baby spinach leaves to the skillet in batches, stirring until wilted, about 2-3 minutes.
Reduce the heat to low and add the cooked pasta to the skillet. Gradually stir in the reserved pasta water, a few tablespoons at a time, to create a light sauce that coats the pasta.
Stir in the lemon zest, lemon juice, and grated Parmesan cheese. Mix well until combined.
Season the dish with salt and black pepper to taste. Remove the skillet from heat.
Serve the campanelle with additional grated Parmesan on top and, if desired, a sprinkle of red pepper flakes for extra heat.
Nutrition Facts
Calories |
1702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.5 g | 87% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 4289 mg | 186% | |
| Total Carbohydrate | 186.9 g | 68% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 6.6 g | ||
| Protein | 92.6 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1683 mg | 129% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2307 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
