Heart-Healthy Pasta with Beans
Transform your weeknight dinners with this wholesome and delicious Heart-Healthy Pasta with Beans, the perfect balance of taste and nutrition. This one-pan wonder features tender whole wheat pasta tossed in a vibrant medley of sautéed onions, juicy cherry tomatoes, and creamy cannellini beans, all simmered in low-sodium vegetable broth and seasoned with fragrant oregano, basil, and a hint of red pepper flakes. Fresh baby spinach adds a nutrient-packed green touch, while a splash of zesty lemon juice and a sprinkle of fresh parsley complete the dish with a bright, refreshing finish. Ready in under 35 minutes, this plant-based, high-fiber recipe is a satisfying option for those craving a hearty yet healthy meal. Ideal for vegetarians and those seeking a low-sodium, heart-friendly dinner, this pasta dish is sure to become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 oz whole wheat pasta (such as penne or fusilli)
- 2 tbsp extra virgin olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 15 oz canned cannellini beans, drained and rinsed
- 3 cups baby spinach
- 1 cup low-sodium vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp red pepper flakes
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tbsp lemon juice
- 0.25 cup fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente. Reserve 1/2 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 chopped onion and cook until soft, about 5 minutes.
Stir in the garlic and cook for an additional 1 minute until fragrant.
Add the halved cherry tomatoes to the skillet and cook for about 4 minutes until they begin to soften.
Stir in the cannellini beans, baby spinach, and vegetable broth. Cook until the spinach wilts, about 3 minutes.
Add the oregano, basil, red pepper flakes, salt, and black pepper. Stir to combine all the flavors.
Add the cooked pasta to the skillet, tossing to coat in the sauce. If the mixture seems dry, gradually add reserved pasta water as needed.
Add the lemon juice and fresh parsley, gently mixing to combine.
Serve hot, with additional black pepper and parsley for garnish if desired.
Nutrition Facts
Calories |
1575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1913 mg | 83% | |
| Total Carbohydrate | 271.0 g | 99% | |
| Dietary Fiber | 44.1 g | 158% | |
| Total Sugars | 19.4 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 569 mg | 44% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 3592 mg | 76% | |
*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.
