Pasta with White Bean Sauce

By Markee

You can add in any vegetables as you like or any type of pasta.
I found this recipe in the Waterbury R and A. May 2, 2019

Ingredients

• 1 (19) ounce can cannellini beans undrained
• 2 Cloves garlic
• 8 tablespoons olive oil divided
• Red Pepper flakes to taste
• Half a 16-ounce box of Fusilli pasta
• 4 cups spinach and/or 2 zucchini cut in half horizontally then sliced into 1/4" pieces
• 5 tablespoons marinara sauce
• 3/4 cup grated Parmesan cheese
• 1-cup pasta water
• 1/4 teaspoon salt

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

1) Fill a medium sized pot 2/3 of the way with water for pasta. Bring to boil over medium heat
2) Meanwhile, add garlic and 7 tablespoons of oil to a non-stick pan. Heat garlic till it turns brown. Pour in Cannellini beans with juices. Stir in Parmesan. Add red Pepper flakes to taste.
3) Let simmer for 20 minutes, stirring occasionally. Contents will gradually thicken. If using zucchini, add to beans after 10 minutes.
4)Once the pasta water is boiling, add salt, 1 tablespoon oliveoil and pasta. Cook until al dente.
5) When the pasta is done, set aside 3/4 cup of pasta water before draining into a strainer.
6) Once the bean mixture has reached a thick creamy consistency, add marinara. Stir until fully incorporated. The sauce will turn a light pink. color.
7) If using spinach, add now and cook until wilted, about 3-4 minutes. If using zucchini, the slices should appear translucent and be easily punctured with a fork.
8) Fold in the pasta until it is fully covered. Add pasta water as needed. For a thicker, heavier consistency, add little water. For thinner, add more water. Let cook 2 minutes.
9) Remove from heat and serve.
10) Top with more Parmesan and red pepper flakes as desired.