Pasta with Spinach Beans and Cheese
Elevate your weeknight dinner game with this comforting and wholesome Pasta with Spinach, Beans, and Cheese recipe! Featuring tender pasta coated in a garlicky, Parmesan-infused sauce, this dish is packed with nutrient-rich baby spinach and creamy cannellini beans for a satisfying, protein-filled meal. A splash of broth keeps it light yet flavorful, while a hint of red pepper flakes adds optional spice. The vibrant zing of fresh lemon zest and a sprinkle of parsley bring a bright, fresh finish to every bite. Ready in just 30 minutes, this simple yet flavor-packed recipe is perfect for busy nights and makes a crowd-pleasing vegetarian option with options to customize. Whether you’re looking for an easy pasta dinner or a creative way to enjoy pantry staples, this dish has you covered!
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Recipe Information
Ingredients
- 12 ounces Pasta (penne, rigatoni, or your choice)
- 2 tablespoons Olive oil
- 3 count Garlic cloves (minced)
- 6 cups Baby spinach (fresh)
- 1 15-ounce can Cannellini beans (cooked or canned, drained and rinsed)
- 1 cup Chicken or vegetable broth
- 0.5 teaspoons Red pepper flakes (optional, for spice)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper (freshly ground)
- 0.75 cups Parmesan cheese (grated)
- 1 teaspoons Lemon zest
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute, stirring frequently, until fragrant.
Add the baby spinach to the skillet and cook for 2-3 minutes, stirring, until wilted.
Stir in the cannellini beans and cook for an additional 2 minutes until heated through.
Pour in the chicken or vegetable broth and add the red pepper flakes, salt, and black pepper. Mix well and let the sauce simmer for 4-5 minutes.
Add the cooked pasta to the skillet and toss to combine with the spinach and beans. If the mixture seems dry, add small amounts of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
Remove the skillet from heat and stir in the grated Parmesan cheese and lemon zest until evenly distributed.
Taste and adjust seasoning as needed with additional salt or pepper.
Serve the pasta warm, garnished with chopped fresh parsley and extra Parmesan cheese if desired.
Nutrition Facts
Calories |
1996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.5 g | 108% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 7149 mg | 311% | |
| Total Carbohydrate | 192.7 g | 70% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 7.5 g | ||
| Protein | 125.1 g | 250% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2421 mg | 186% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2732 mg | 58% | |
*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.
