Pasta with Spinach Beans and Pancetta
Elevate your weeknight dinner with this robust and flavor-packed Pasta with Spinach, Beans, and Pancetta. This easy-to-make dish combines al dente pasta with crispy pancetta for a smoky, savory bite, while creamy cannellini beans and tender spinach add a hearty, nutritious touch. Infused with the warmth of garlic, a hint of red pepper flakes, and a light, brothy sauce, this recipe delivers both comfort and elegance in every forkful. Finished with a generous sprinkle of Parmesan cheese and optional fresh parsley, it’s a meal that’s as satisfying as it is simple to prepare. Perfect for busy weeknights or casual entertaining, this one-pan wonder is sure to impress your family and guests alike!
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Recipe Information
Ingredients
- 12 oz Pasta (penne or rigatoni)
- 4 oz Pancetta, diced
- 2 tbsp Olive oil
- 3 cloves Garlic, minced
- 0.5 tsp Red pepper flakes
- 1 cup Cannellini beans (cooked or canned, drained and rinsed)
- 5 oz Fresh spinach
- 0.5 cup Chicken or vegetable broth
- 0.5 cup Grated Parmesan cheese
- to taste Salt
- to taste Black pepper
- 2 tbsp Fresh parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water and then drain the pasta. Set aside.
In a large skillet or pan over medium heat, add the diced pancetta. Cook for 5-6 minutes, stirring occasionally, until crispy and golden brown. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.
To the same pan, add the olive oil, minced garlic, and red pepper flakes. Sauté for 1-2 minutes until fragrant, being careful not to let the garlic burn.
Add the rinsed cannellini beans to the pan and stir to coat in the garlic and oil mixture. Cook for 2-3 minutes to heat the beans through.
Add the fresh spinach to the pan in batches, allowing it to wilt down before adding more. Stir the spinach gently until fully wilted.
Pour in the chicken or vegetable broth and stir to combine. Simmer for 2-3 minutes to allow the flavors to meld together.
Add the cooked pasta and crispy pancetta to the pan. Toss everything together, adding a splash of the reserved pasta water if needed to loosen the sauce.
Stir in the grated Parmesan cheese and season with salt and black pepper to taste. Toss again to evenly coat the pasta with the sauce.
Serve the pasta hot, garnished with fresh parsley and additional Parmesan cheese, if desired.
Nutrition Facts
Calories |
394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 6.5 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1343 mg | 58% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 1.5 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 268 mg | 6% | |
*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.
