Vegetarian Pasta with Beans
Savor vibrant flavors and wholesome nutrition with this hearty Vegetarian Pasta with Beans recipe—a perfect one-skillet meal for busy weeknights! Featuring tender penne pasta tossed in a medley of sautéed zucchini, red bell pepper, and sweet diced onions, this dish is enriched with protein-packed cannellini beans and simmered in a savory blend of vegetable broth, juicy tomatoes, and fragrant basil and oregano. Finished with fresh baby spinach and a sprinkle of grated parmesan cheese, this pasta combines creamy textures with garden-fresh flavors in every bite. Ready in just 40 minutes, this vegetarian dinner offers a satisfying yet simple way to enjoy plant-based cuisine while highlighting keywords like "quick vegetarian recipes," "bean pasta dishes," and "healthy weeknight meals." Perfect for feeding four and bursting with Mediterranean-inspired notes, it’s bound to become a new family favorite!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium zucchini, chopped
- 1 can (15 oz) cooked cannellini beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 cup vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp salt
- 0.5 tsp black pepper
- 2 cups baby spinach
- 0.5 cup parmesan cheese, grated
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until the onion is translucent, about 4 minutes.
Add the diced red bell pepper and chopped zucchini to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the vegetables are slightly softened.
Stir in the cannellini beans, diced tomatoes with juice, and vegetable broth. Add the oregano, basil, salt, and black pepper. Bring to a simmer and let cook for about 10 minutes, allowing the flavors to meld.
Add the cooked pasta and baby spinach to the skillet. Gently fold the ingredients together, heating until the spinach wilts and the pasta is heated through, about 2-3 minutes.
Serve the pasta warm, garnished with grated parmesan cheese.
Nutrition Facts
Calories |
2293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 2516 mg | 109% | |
| Total Carbohydrate | 374.9 g | 136% | |
| Dietary Fiber | 54.6 g | 195% | |
| Total Sugars | 27.2 g | ||
| Protein | 102.1 g | 204% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 869 mg | 67% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 4316 mg | 92% | |
*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.
