Quick Pasta and Bean Skillet
Whip up a hearty, flavor-packed meal in just 30 minutes with this Quick Pasta and Bean Skillet—perfect for busy weeknights! This one-pan wonder combines tender short pasta with creamy cannellini beans, fragrant garlic, sweet onions, and a medley of Italian-inspired seasonings for a dish that’s as comforting as it is effortless. Simmered in a savory tomato and vegetable broth base, the pasta absorbs all the rich flavors while a handful of fresh spinach adds a vibrant, nutrient-packed touch. Topped with a sprinkle of Parmesan cheese for a boost of umami, this recipe is as flexible as it is delicious, offering an optional kick of crushed red pepper for spice lovers. Whether you're looking for a quick vegetarian dinner idea or a wholesome meal the whole family will enjoy, this skillet dish checks all the boxes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 small onion, diced
- 1 teaspoon dried oregano
- 0.25 teaspoons crushed red pepper flakes (optional)
- 1 can canned diced tomatoes (14-ounce can)
- 1 can canned cannellini beans (15-ounce can), drained and rinsed
- 2 cups vegetable broth
- 8 ounces short pasta (e.g. penne or rotini)
- 4 cups spinach, roughly chopped
- 0.5 cups parmesan cheese, grated (optional)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Heat a large skillet over medium heat and add the olive oil.
Once the oil is hot, add the minced garlic and diced onion. Sauté for 2-3 minutes until the onion turns translucent and fragrant.
Stir in the dried oregano and crushed red pepper flakes, cooking for an additional 30 seconds.
Add the canned diced tomatoes and stir to combine. Let the mixture simmer for 2 minutes.
Stir in the canned cannellini beans and pour in the vegetable broth.
Bring the mixture to a boil and add the pasta. Stir to coat the pasta in the sauce.
Reduce the heat to medium-low, cover the skillet, and allow the pasta to cook for 10-12 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
Add the chopped spinach to the skillet and stir until it wilts, about 1-2 minutes.
Season the dish with salt and black pepper. Adjust the seasonings to taste.
Serve hot, topped with grated parmesan cheese if desired.
Nutrition Facts
Calories |
381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 1026 mg | 45% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 6.2 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 311 mg | 24% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 803 mg | 17% | |
*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.
