Penne with Cannellini Beans
Transform your weeknight dinner routine with this vibrant and hearty Penne with Cannellini Beans recipe, a delicious fusion of comfort and nutrition. This vegetarian pasta dish combines al dente penne with tender cannellini beans, sweet cherry tomatoes, and fresh spinach, all brought together in a light yet flavorful garlic and vegetable broth sauce. A touch of red pepper flakes adds gentle heat, while optional Parmesan cheese and fresh basil provide a burst of savory, aromatic flavor. Ready in just 30 minutes, this easy recipe is perfect for busy evenings and offers a satisfying, protein-packed meal that's sure to impress. Whether you're a pasta lover or looking to elevate your plant-based dining, this one-pan wonder is a must-try for any pasta night!
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Recipe Information
Ingredients
- 12 oz Penne pasta
- 15 oz Cannellini beans, canned
- 3 tbsp Olive oil
- 4 cloves Garlic, minced
- 1.5 cups Cherry tomatoes, halved
- 3 cups Fresh spinach
- 0.5 cup Vegetable broth
- 0.25 tsp Red pepper flakes
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.25 cup Parmesan cheese, grated (optional)
- 2 tbsp Fresh basil, chopped (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the penne according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
While the pasta is cooking, drain and rinse the cannellini beans under cold water. Set them aside.
In a large skillet or sauté pan, heat the olive oil over medium heat.
Add the minced garlic to the pan and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the cherry tomatoes to the skillet and cook for 3-4 minutes, stirring occasionally, until they begin to soften and release their juices.
Stir in the cannellini beans, spinach, and vegetable broth. Cook for another 3-4 minutes or until the spinach is wilted and the mixture is heated through.
Sprinkle in the red pepper flakes, salt, and black pepper. Adjust the seasoning to taste.
Add the cooked penne pasta to the skillet and toss to combine. If the dish seems dry, add a splash of the reserved pasta water to loosen it.
Remove the skillet from the heat. If using, stir in the grated Parmesan cheese and fresh basil for added flavor.
Serve the penne with cannellini beans warm, garnished with additional Parmesan cheese or basil if desired.
Nutrition Facts
Calories |
2330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 3424 mg | 149% | |
| Total Carbohydrate | 340.8 g | 124% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 9.4 g | ||
| Protein | 95.2 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1013 mg | 78% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 2539 mg | 54% | |
*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.
