Cannellini Bean and Spinach Pasta

Cannellini Bean and Spinach Pasta

 Serves: 6 from the kitchen of Patricia Owens Serve this quick and scrumptious pasta dish with warm garlic bread. Consider doubling the recipe to have extra for the next day – it’s that good! Prep Time: Cook Time: Total Time:




1 lbpenne pasta
1 tspolive oil
4 tspminced garlic (or 2 cloves finely chopped)
1 (28-oz) canItalian tomato with garlic, basil, and oregano
1 (15-oz) cancannellini or other white beans
10 ozcoarsely chopped fresh baby spinach
3/4 cshredded Parmesan cheese or crumbled feta cheese


Fill a large saucepan ¾ full with water. Bring to a boil and add pasta, then return to a boil. Reduce heat to medium-high and cook pasta for 8 to 10 minutes. When pasta reaches the al dente stage, drain pasta.

While the pasta is cooking, heat oil in a large nonstick skillet over medium heat; add garlic and cook for approximately 1 minute. Add tomatoes (with liquid) and drained beans. Bring to a boil. Reduce heat to medium-high; cook 10 minutes. Add spinach and cook just until spinach wilts. Combine pasta and sauce in a large bowl and mix thoroughly. Top with cheese.

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