Cannellini Bean & Spinach Pasta

By barbsjustagirl

Warm and hearty cannellini beans and spinach pasta is a perfect weeknight meal. Quick to fix and healthy for your family. Serve with a side salad.

Ingredients

• 1 pound penne pasta
• 1 teaspoon olive oil
• 4 teaspoon minced garlic (or 2 cloves, finely chopped)
• 1 (28-ounce can) Italian style diced tomatoes with garlic, basil and oregano
• 1 (15-ounce can) cannellini or other white beans, drained and rinsed
• 10 ounces coarsely chopped fresh baby spinach
• 3/4 cup shredded Parmesan cheese or crumbled feta cheese

Details

Servings 6
Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

Fill a large saucepan 3/4 full with water. Bring to a boil and add pasta, then return to a boil. Reduce heat to medium high and cook pasta for 8-10 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.