Tuscan Rigatoni White Beans
Transport your taste buds to sunny Tuscany with this hearty and wholesome Tuscan Rigatoni White Beans recipe! This one-pot wonder pairs perfectly al dente rigatoni with a velvety tomato and white bean sauce infused with fragrant rosemary, thyme, and a hint of crushed red pepper for a subtle kick. Tender baby spinach adds a pop of freshness, while a sprinkle of grated Parmesan and zesty lemon zest elevate each bite. Perfect for a quick weeknight dinner in just 35 minutes, this vegetarian pasta dish is comforting, nutritious, and packed with Mediterranean flavors. Serve it as a satisfying main course or a crowd-pleasing side—either way, it’s bound to become a kitchen favorite!
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Recipe Information
Ingredients
- 12 oz rigatoni pasta
- 3 tbsp olive oil
- 4 cloves garlic cloves
- 1 medium yellow onion
- 0.5 tsp crushed red pepper flakes
- 14 oz canned diced tomatoes
- 15 oz cannellini beans (white beans), drained and rinsed
- 1 cup vegetable broth
- 4 cups baby spinach
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup Parmesan cheese, grated (optional)
- 1 tsp lemon zest (optional, for garnish)
Instructions
Cook the rigatoni pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
In a large skillet or sauté pan, heat the olive oil over medium heat.
Add the minced garlic and chopped onion to the pan. Sauté for 3-4 minutes, stirring occasionally, until the onion is translucent and the garlic is fragrant.
Sprinkle the crushed red pepper flakes into the pan and stir for 30 seconds to release their flavor.
Pour the canned diced tomatoes (with their juice) into the pan. Stir to combine and let the mixture simmer for 5 minutes.
Add the cannellini beans and vegetable broth to the skillet. Stir and allow the mixture to cook for another 5 minutes, letting the flavors meld together.
Stir in the baby spinach, fresh rosemary, and fresh thyme. Continue to cook until the spinach is wilted, about 2-3 minutes.
Season the sauce with salt and black pepper to taste.
Reduce the heat to low and gently fold the cooked rigatoni into the sauce. If the mixture seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
Cook for an additional 2-3 minutes, allowing the pasta to absorb some of the sauce's flavor.
If desired, sprinkle grated Parmesan cheese over the pasta and stir it in until melted.
Serve the Tuscan Rigatoni White Beans hot, garnished with lemon zest for a touch of brightness and extra Parmesan if preferred.
Nutrition Facts
Calories |
2125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.2 g | 121% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 5810 mg | 253% | |
| Total Carbohydrate | 222.3 g | 81% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 25.1 g | ||
| Protein | 100.1 g | 200% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1835 mg | 141% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 2995 mg | 64% | |
*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.
