Greek Pasta with White Beans and Spinach
Transport your taste buds to the Mediterranean with this vibrant and wholesome Greek Pasta with White Beans and Spinach. This one-pan meal features tender pasta tossed with protein-packed white beans, nutrient-rich spinach, and tangy sun-dried tomatoes for a burst of umami in every bite. Crumbled feta cheese and freshly squeezed lemon juice bring a delightful creaminess and brightness, while a hint of oregano and optional red pepper flakes add layers of savory warmth. Ready in just 30 minutes, this vegetarian pasta dish is the perfect balance of hearty and healthy. Serve it as a quick weeknight dinner or an impressive crowd-pleaser, garnished with a sprinkle of fresh parsley for an extra pop of flavor. Perfect for those seeking a Mediterranean-inspired, nutrient-packed meal!
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Recipe Information
Ingredients
- 12 ounces pasta (fusilli, penne, or your choice)
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 15 ounces canned white beans (such as cannellini or Great Northern), drained and rinsed
- 5 cups fresh spinach
- 0.33 cup sun-dried tomatoes, chopped
- 0.5 cup crumbled feta cheese
- 1 medium lemon, juiced
- 1 teaspoon dried oregano
- 0.25 teaspoon red pepper flakes (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic to the skillet and cook for an additional 1 minute, stirring continuously to avoid burning.
Stir in the drained and rinsed white beans, cooking for 2-3 minutes until heated through.
Add the fresh spinach to the skillet and cook for 2-3 minutes, stirring occasionally, until wilted.
Mix in the sun-dried tomatoes, oregano, red pepper flakes (if using), salt, and black pepper.
Add the cooked pasta to the skillet, tossing it with the ingredients. If the mixture seems dry, stir in a few tablespoons of the reserved pasta water to loosen it.
Remove the skillet from heat. Stir in the crumbled feta cheese and freshly squeezed lemon juice.
Taste and adjust seasoning with more salt, pepper, or lemon juice, if needed.
Serve immediately, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
1651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 3600 mg | 157% | |
| Total Carbohydrate | 216.5 g | 79% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 25.0 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 706 mg | 54% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 3010 mg | 64% | |
*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.
