Tuscan White Bean Pasta
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
55663 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Tuscan White Bean Pasta
Description
This Tuscan White Bean Pasta begins by boiling linguine until al dente. Garlic is sautéed gently in olive oil and butter to release flavor without burning, then grape tomatoes are cooked until their skins burst and they release juices, forming a light sauce. Seasoned with salt, fresh black pepper, and dried basil, this provides a subtle herbal backdrop. Fresh baby spinach is stirred in and wilted partway, adding a tender green element. Cannellini beans are rinsed and incorporated last, warmed through to provide creaminess and protein. The dish is finished with shredded Parmesan cheese, adding a salty, nutty richness that ties the ingredients together in a harmonious pasta dish well-suited for a simple weeknight meal.
Ingredients
- 8 oz. linguine $0.63, or fettuccine
- 1 Tbsp olive oil $0.13
- 1 Tbsp butter $0.13
- 3 cloves garlic $0.24, minced
- 1 pint grape tomato $1.99, or cherry tomato
- 10 black pepper $0.03, freshly ground, Cranks brand
- 1/2 tsp salt $0.02
- 1/2 tsp basil $0.05, dried
- 1 oz. can cannellini beans $0.69
- 4 oz. baby spinach $0.65
- 3 oz. Parmesan Cheese $1.89, shredded
Instructions
- Fill a large pot with water and place over high heat to bring it to a boil. Once boiling, add the pasta and cook according to the package directions (boil for 7-10 minutes). Drain the pasta in a colander.
- While you’re waiting for the water to boil, mince the garlic. Heat the olive oil and butter in a large skillet over medium-low heat. Add the garlic and sauté for about a minute, or until it has softened and become very fragrant.
- Add the tomatoes, salt, pepper and basil. Sauté the tomatoes until the skins burst and the tomatoes begin to release their juices. It's important to not have the heat under the skillet too high here or the garlic may burn before the tomatoes break down. You want the garlic to brown and caramelize a bit, but not burn.
- Once the tomatoes begin to break down, add the spinach and stir it into the tomatoes until it is about half way wilted.
- Rinse and drain the can of cannellini beans. Add the beans to the skillet and stir until they are heated through. The tomato juices will have created a thick sauce-like mixture on the bottom of the skillet at this point. Taste the mixture and add a bit more salt if needed. It should be slightly on the salty side in order to properly flavor the pasta.
- Add the cooked and drained pasta to the skillet. Toss until the pasta is coated in the sticky sauce and everything is combined. Top with shredded parmesan, plus add a bit of Parmesan to the top of each bowl.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 55663 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 556.63kcal | 28% |
| Carbohydrates | 80.93g | 27% |
| Protein | 28.7g | 57% |
| Fat | 13.78g | 21% |
| Sodium | 1134.93mg | 47% |
| Fiber | 11.13g | 45% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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