This Tuscan White Bean Pasta is definitely my type of recipe. It’s quick, uses a lot of fresh ingredients, is very filling, and flavorful. This pasta packs protein (white beans and parmesan), veggies (tomatoes and spinach), and carbohydrates (pasta), making it a great one-dish meal. You can serve it up as is for a lighter main dish, or add some sliced grilled chicken to make it a bit more filling.
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Can I Substitute the Tomatoes?
If you can’t find fresh tomatoes and spinach for a good price, you can substitute one can of diced tomatoes (with juices) in their place. Make sure to let them simmer a bit so the juices reduce and concentrate in flavor.
Can I Use Frozen Spinach?
Yes, if needed, you can use frozen chopped spinach, although the texture of fresh spinach is far better for this recipe. Kale can also be substituted for the spinach, just make sure to tear it into very small pieces and it will take slightly more time to wilt down in the skillet.
What Kind of Pasta Should I Use?
I prefer a long pasta for this dish, like fettuccine or linguine, but you could also easily do this with a shorter pasta like penne or bowtie pasta.
Tuscan White Bean Pasta
Servings 4Ingredients
- 8 oz. linguine or fettuccine ($0.63)
- 1 Tbsp olive oil ($0.13)
- 1 Tbsp butter ($0.13)
- 3 cloves garlic, minced ($0.24)
- 1 pint grape or cherry tomatoes ($1.99)
- 10 cranks freshly ground pepper ($0.03)
- 1/2 tsp salt ($0.02)
- 1/2 tsp dried basil ($0.05)
- 1 15oz. can cannellini beans ($0.69)
- 4 oz. baby spinach ($0.65)
- 3 oz. shredded parmesan ($1.89)
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.
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Scroll down for the step by step photos!
How to Make Tuscan White Bean Pasta – Step By Step Photos
Bring a large pot of water to a boil for the pasta. Once boiling, add 8 oz. fettuccine or linguine and cook according to the package directions. Drain the pasta in a colander. As the water is heating, mince 3 cloves of garlic. Add the minced garlic to a large skillet along with 1 Tbsp olive oil and 1 Tbsp butter. Sauté over medium-low heat for 1-2 minutes, or just until the garlic is soft and fragrant.
Add 1 pint grape tomatoes, 1/2 tsp dried basil, some freshly cracked pepper, and 1/2 tsp salt. Continue to sauté until the tomatoes pop open and begin to break down. The juices will begin to create a thick, almost jam-like sauce. The garlic will caramelize and turn a bit brown, just make sure the heat is not so high that it begins to burn before the tomatoes begin to pop open and release their juices.
Add 4 oz. fresh spinach and sauté for a couple of minutes, or until it’s mostly wilted.
Rinse and drain one 15oz. can of cannellini beans and add them to the skillet. Continue to sauté until they are heated through. Taste the mixture at this point and add a bit of salt if needed. You want it to be slightly on the salty side in order to flavor all the pasta.
Add the cooked and drained pasta, then toss until everything is coated in the tomato juices.
Top with Parmesan cheese and enjoy!
This Tuscan White Bean Pasta is hearty enough to stand alone as a one dish meal, or you can pair it with some grilled chicken and maybe some homemade garlic bread. Enjoy!
See this recipe in my weekly meal prep!
Made it tonight for the first time (doubled both garlic and oregano wish I had the salt too) Very tasty I think some extra sauce would be a help if youve got it but this works darn well.
I conveniently had everything (/similar things) for this recipe! Only difference was the pasta type & a whole tomato instead of grape tomatoes. And it was delicious!! I added marinara too just cuz I had it. Thanks for the recipe! Great dinner ✅
Yum! I had a bunch of extra grape tomatoes to use up, and this recipe inspired me to use them with pasta. I didn’t have any parmesan cheese, but I did have a “nacho spice” nutritional yeast blend. I put some of that on there to give it a cheesy flavor, and it was delicious! I feel like this is the sort of recipe that is very forgiving with substitutions. 10/10
Did almost everything as stated. I did add a little more garlic, crushed re pepper, a splash of white wine and lemon and leftover chicken. So yummy!!!
Quick, easy and delicious. The is a great high-protein, vegetarian option. I added yellow squash zucchini to the veggies for more nutrition and color to the dish. I think pine nuts would also taste great in this and add even more protein. Definitely recommend.
This was delicious and so customizable!! I added some onion with the garlic and used half 2/3 of the tomatoes and added a small chopped zucchini. I love how the tomato juices add to the sauce creation. I also added some leftover chicken I had. I also added in some Greek seasoning so I just love. And finally I used some chickpea rotini I had a half box of left. I could make this again and again. I’m so happy I get to keep the leftovers to myself!
I threw in some white grapes for something extra with the tomatoes, which was a medley grape type. Popular first dish.
This was fabulous! It tastes like something from a restaurant. I used penne noodles because that was all my store had for gluten free, but I feel like it was better as the sauce had more noodle surface area to stick to. I also used a basil “stir in paste” as my store was out of dried basil, and that was great. Would definitely recommend using the stir in or fresh basil if accessible.
I love just opening a can of beans rather than worrying about a meat as a protein. I think next time I will double the tomatoes though. Left out the spinach because I didn’t have any and didn’t feel like I was missing anything.
So good! Quick, easy, delicious, filling, the list goes on. I hope to make it again.
I don’t have cannelli beans and I don’t think I can get them in my country…I do have a can of chicpeas though, can I use those?
Yes, although any sort of creamy white bean would probably be a closer match. :)
This was delicious! My husband said it looked and tasted like something from Olive Garden. I used canned tomatoes and fresh basil and pulled back on the spinach a tiny bit so as to not raise questions from the husband. I also pan fried some thin, sliced chicken breasts in the beginning so that gave my sauce some extra deglazing. Yum!
So good! Used up penne pasta we had on hand; didn’t have basil so used Italian seasoning instead, went a bit overboard on garlic, and forgot the Parmesan at the end! Still fabulous lol!!
So good! Used up penne pasta we had on hand; didn’t have basil so used Italian seasoning instead, went a bit overboard on garlic, and forgot the Parmesan at the end! Still fabulous lol!!
Whenever I am wanting a quick meal and have 75% of the ingredients of a recipe I like, I go for it. Tonight I used cut up heirloom tomatoes instead of cherry and fresh basil instead of spinach. It was divine. Really really good!
I was wondering if you could clarify how much a ‘crank’ of pepper is, or how many teaspoons of freshly cracked pepper I should be using? I use a pepper grinder, but always measure my pepper. I plan on making a double portion of this recipe (8 servings), which looks like will call for ‘20 cranks’ of pepper. Around how many teaspoons would that be equal to? Unfortunately I can’t seem to find much of an answer anywhere on Google, and am afraid I’m going to drastically over- or under-pepper my dish! Many thanks in advance! x
Hi Cassidy-
I would start with 1/4 teaspoon of pepper, taste it, and adjust to your taste. xoxo -Monti
This was fantastic – just what I was looking for. I only strayed from the recipe when I used canned great northern beans instead of cannellini beans and I used a spinach/arugula mixture instead of just spinach. Delicious and easy.
Easy, yummy, quick! I added chicken breast to increase the protein. Very delicious! Will be adding this to the rotation.
One of my favourite things about BB recipes is how the final result is always so much more amazing than the sum of its parts, and this is no exception. I used more beans (19oz) since that’s the size they sell bean cans in Canada, and less spinach (2oz) since that’s what was left in my container. I salted the pasta water and added some extra salt to the sauce at the end. I also used penne instead of a long pasta, because I find it holds up well for leftovers. Great flavour, great assortment of textures, and now all the vegetables about to go bad in my fridge have found a home!
We make this often! Easy, quick, cheap, and healthy! We typically double the beans and tomatoes.
Excellent recipe! Very satisfying and moreish. I used fresh dill in place of basil as that’s all I had and it was amazing too. I appreciate the tip to really caramelise the garlic (also added a pinch of chilli flakes).
I don’t know what I did wrong! We always LOVE budget bytes but this one had no flavor
This is such a great recipe and so easy. The flavour is amazing. I could eat this every day.
Easy peasy. I’ve made this often –
In summer I choose a lighter pasta and it is so good with all of those cherry tomatoes off the vine.
Tonight I added: sauteed mushrooms, crushed red pepper and at the end zucchini which I steamed a bit.
Such a versatile dish and very satisfying.
Can you substitute feta for Parmesan?
Sure thing. XOXO -Monti
Can I freeze the leftover?
Don’t drain the beans.
So simple but bursting with flavor! I made it vegan and loved it!
Very good recipe. Added a few red pepper flakes to give it a bit of zip.
This was an absolutely delicious recipe! We loved it so much! I doubled the garlic!
This is one of my new favorite recipes of all time! So few ingredients and not expensive to make at all! Delicious!
Very tasty, we ended up doing this with frozen spinach and tinned toms, and as a store cupboard dish …. YUM!!
I thought this was excellent. Being a committed carnivore, I added slices of a sweet Italian sausage and some onion with the garlic.
My husband and I found it delicious, satisfying and interesting despite the fact that I had to resort to thoroughly squeezed out frozen spinach. .
You mean “omnivore”
Humans are omnivores.
Very good. Didn’t have basil but I’d frozen some parsley from the summer and it was delicious.
Thanks
I gave this five stars because it is a recipe that I will keep using. It was plenty moist due to the addition of a bit of tumble full of pasta water. The texture was creamy and a little bit cheesy. Easy and economical.
I just made this and it tastes amazing! So simple but the flavours taste so great together. Will definitely be making regularly!
Love this dish! I only had canned diced tomatoes and frozen spinach on hand. Still turned out fantastic, my toddler, 6 yr old, and I all loved it. Definitely a keeper for a quick meal this winter!
The recipe lists 1/2 tsp dried basil and 1/2 tsp of salt but the directions never say when to add it. Thanks!
It’s step three, with the tomatoes. :) “3. Add the tomatoes, salt, pepper and basil.”
This is great. I doubled the garlic, as I always do, and the pasta, and used kale. I hate it when people comment that they changed the recipe and and here I go. But I just used more of things and I had some kale. Anyway, this is great and I will make it all the time.
This was so delicious, and I love that it’s vegetarian. I like not having meat in all my meals as that can be spendy and this was such a satisfying, affordable meal.
I doubled the tomatoes and spinach and added extra pasta water. I was happy with the result.
I loved the simplicity of this dish. Great tasting as well.
I loved how simple an rustic this dish turned into. It was easy to make on a busy week night.
I used a big bunch of basil instead of spinach and it was just perfect.
Loved this recipe…it was tasty, quick, and easy. I doubled the recipe, and used half fresh tomatoes 🍅, and half sun dried tomatoes (instead of cherry tomatoes). Tons of flavor !!!
Love it! Toddler ate it! Added some zucchini for extra veg
I make this at least once a week. It’s so good. Gonna have to try it with some baked chicken pieces. Thank you Beth.
Delicious! I was skeptical about mixing pasta and beans, but I gave it a try. I’m so glad I did since I wanted the protein without meat. I will definitely be cooking this again.
Just made this and it was amazing.
My entire picky family loves it!
This was my gateway recipe to cooking beautiful, delicious meals for myself after several years of eating instant rice style quick meals. I’m serious. I used to cook nice meals for myself, then lost that spark over the years for a variety of reasons. But this changed my whole approach to cooking this year. I was absolutely floored by how much flavor these simple ingredients packed. Yes, I burned the garlic and added too much pasta the first time around. Still tasted great. And then it tasted even better the next time as my technique improved. Thanks for making these recipes. They are making a really big difference in this tentative cook’s quarantine life. :)
yummy, even my 3 year old approves :)
My favourite pasta!!!!!
This meal is so good! It’s really good as-is, but it’s also amazing if you swap out the cannellini beans for chickpeas. This is a new go-to in our house!
Delicious! Look forward to having it again someday. We shopped at Aldi the other day and only needed 14-15 ounces of diced tomatoes and they only had the 28oz can. So, I just used half of it. We used the rest of the can in the pasta tonight, so it still had a tomato-ey flavor, but I bet it is delicious with the grape tomatoes. We’ll do that next time. Also, our parmesan cheese all got too old, so we threw it away, but we had gruyere cheese in stock. i grated that and it was delicious! We’ll have to buy some new parm cheese on a future grocery trip.
This was so easy, and soooo flavorful! The caramelized garlic and tomatoes were OUT OF THIS WORLD, seriously. It’s filling, it’s delicious, and it comes together in about 20 minutes – what’s not to love?
A note to myself for the future, however: next time, I might try leaving the tomatoes out on the counter to bring them to room temperature before I start cooking. I took mine pretty much straight out of the fridge, and I had some trouble getting them to pop before the garlic started to brown, and I had the heat pretty low.
Oh, and that’s another thing I loved about this recipe – it ended up being a perfect “sweep the fridge” meal! I had a bunch of spinach and two leftover half-pints of tomatoes that were starting to look a little wrinkly, but still tasted just fine. This was the perfect recipe to use them all up!
Hello I tried to print this recipe for 8 servings but the printing window never updates the quantities please take a look.
Hi Victor, sorry for the troubles. Are you working on a mobile device or computer? When the recipe opens in a new window to print you can adjust the servings again at the top if needed. If you’d like to shoot me an email at support@budgetbytes.com I can help you further if you want.
I saw this recipe on FB yesterday and shared with my sister to see if this was something our family would like. Then I just went ahead and made it for supper last evening and LOVED it. I used medium shells instead of long pasta – I love the way the beans hide inside the shells. Had both red and yellow cherry tomatoes which was a visual perk and used fresh basil because we grow it year round. I will be making this over and over. Someone mentioned using chickpeas and I think that would stretch the protein factor even more. GREAT recipe. Thanks.
Beth, thanks for this. We loved it! I saw it in your email today and decided to make it tonight and glad I did.
(I had some spinach that i needed to use)
I often make a Tuscan bean soup, but had never thought of making it a pasta dish. Brilliant!
I used canned tomatoes and tri colored rotini pasta and used fresh basil and sprinkled just a bit of Parmesan cheese on top. So good!
My husband and I both loved this receipe even though hes a real meat and potatoes kind of guy!
Our family loved it. We Followed the recipe as given except we were out of basil . Thanks for another easy beautiful and tasty vegetarian dish .
I made this for my boyfriend last night and he absolutely loved it so much he wants to make it for his mom! This was so easy to put together and packed so much flavor. We didn’t have fresh spinach on hand so we substituted for frozen spinach. I squeezed lemon on top which really brought out the flavors.
So simple and just delicious! A real crowd pleaser.
I’m having leftovers of this for lunch today and I cant contain my excitement. Seriously this was so quick and easy to throw together. I didn’t have cherry tomatoes so I used small vine tomatoes that I had on hand and mashed them in. They produced more sauce but I liked that. I also added a bit of chili pepper flakes.
I used kale instead of spinach and pearl couscous instead of noodles and it makes a perfect meal planning lunch!
Made this tonight for staunch meat eaters … and they all LOVED it. Fast and delicious; we will be having this again. I also paired this with your Maple Roasted Acorn Squash, which is divine!!
That’s an amazing pairing! Great work!
Tried this out for our “Meatless Monday” dinner and it was fabulous! I used rotini pasta because that is what I had on hand, and fresh basil because I have a basil plant — so so so good! Also used nutritional yeast instead of parmesan as we are a dairy-free household.
Next time I might add a can of chickpeas in addition to the cannellini beans, just to add to the bean-y goodness. Made enough for two adults for dinner, with leftovers for my lunch today! Would be good as a side dish with some grilled fish, too!
Your Golden Coconut Lentil Soup is going to be my next one to try!! Thanks for having so many vegan and vegetarian dishes!!
The flavor on this was really really good! But there’s no way you’re getting four servings out of this. I seasoned and sauteed two chicken breasts and that came out to just enough for two good sized servings. The flavors are on point i’d just recommend adding a salad, extra veg, or bread on the side
This dish was perfection. So very good.
I was feeling adventurous so I combined this recipe (which I love as is) with your garlic herb chickpeas. I gotta say it was pretty tasty!
Thank you I will try with chickpeas
This is so good and relatively easy to make! I made the recipe as is. My whole family liked it.
This was so good! I added some seared and seasoned chicken breast, red pepper flakes, and 1/3c pasta water. Next time I’ll omit the parmesan except on top of each serving.
Real talk: I’m in my first trimester and trying to meal prep has been pretty rough. This is the first recipe I’ve looked at today that I actually want to make for lunches this week. Thank you!!!
This was awesome! I made a couple revisions: I used orrechiette instead of linguine and I added chopped sautéed chicken. I think it’s important to emphasize that the tomatoes really need to break down in order for the sauce to come together. I sautéed them on low for about 9 minutes and then used the back of a wooden spoon to gently smash them open. Once you add the grated parmesan to this it makes a velvety, almost creamy, sauce. Delicious!
Turned out great! I added some red and yellow bell pepper that I needed to use and it was a great addition. I’ll be making this again!
Made this tonight and it turned out great! Stuck pretty closely to the recipe since it was my first time making it and I was really pleased with the results. Definitely will make again.
This recipe is so simple and so good. Sometimes I don’t even put in the beans, and it still tastes great. I follow it pretty much as written and I never have a problem with burning the garlic. Thanks!!
This was just what I was looking for; Very light, tasty, and easy to make. I made a few adjustments by adding fresh basil and red pepper for a kick. Delicious! I do recommend cooking the tomatoes first and then adding the garlic so it doesn’t burn. I will definitely make again 🙂
Followed this recipe and found it a bit dry. I would definitely add in – not all – but some of the cannellini juices. Other than that it had great flavor! Thanks for sharing!!
Good idea! I reserved a couple ladles of pasta water and used that to make a bit more sauce. That way, the leftovers weren’t dry.
Excellent recipe just as is. Tasted like what I’d order from a restaurant.
I see some comments mentioning using the liquid from the can of beans, but don’t see it mentioned in the recipe. Did I miss it?
No, I did not use the liquid from the can of beans. Perhaps that is something they just tried themselves to make it more saucy.
Great recipe, it’s just that I can’t ever follow one exactly! I substituted about a handful of fresh kale since I was out of spinach, added some chopped broccoli and carrots, and also about 1/2 cup of cooked, crumbled sausage. Also sprinkled about 1/2 tsp of dry Italian dressing over the sautéed ingredients. In other words, I kind of expanded the recipe, but it was EXCELLENT! and for my “meat and potatoes” husband to compliment me on the new dish, it was worth every bite! :)
Wow, this is exactly the recipe I’ve been searching for! Looks incredibly delicious – have to try this one ASAP!
This one has been sitting around on my list for awhile, and I finally tried it last night. Highly recommend using a non-stick pan, let the oil/butter get HOT, and then lower the heat immediately upon getting the garlic in there. I added a diced onion based on reviews, and really liked it! Used frozen spinach. I will say, I think this recipe takes a little more time, as you really do need to keep the heat on low to get the tomatoes to blister without burning the garlic, and I added some pasta water to keep the pan moist. Next time, I might halve the tomatoes so that the pan doesn’t need to sit so long. Also, ran out of tired basil, so I added a bit of oregano to supplement. I have to say, this is delicious. Really enjoyed it and it will go in the rotation! Would be great with some shredded chicken too. Thanks!
I made this for dinner tonight. Really good, but it needed a LOT more salt and pepper. Also, the garlic was starting to get too brown before many of my tomatoes had broken down (and I had the heat on low), so there wasn’t much sauce. To make up for it, I mixed in some vegetable broth and Parmesan cheese to make it saucy. Served it with mixed greens and Texas toast. The family really liked it, so I’ll definitely make it again. Your recipes are always a hit.
5 stars!!
Fabulous! I love this recipe, thanks!
Perfect for our meatless Monday! I love anything with grape tomatoes. I didn’t have dried basil so I used Italian seasoning instead. I think it would be delicious with grilled shrimp too. Thanks for the simple and lovely recipe!
This recipe had a bunch of ingredients I was trying to use up, and I was a little skeptical on how it’d turn out. But maaaaan was it good!!! I only had canned spinach so I just rinsed it, and I didn’t have basil so I added a spoonful of pesto. Everyone was in the house was shoveling it down, even the pickiest 2 year old!
This was easy and pretty good but needed more flavor, I thought. So, I doubled the basil plus I added about a Tablespoon of dried oregano. Next time I’ll sauté some sliced onions before the minced garlic. With those changes, I’ll definitely make it again.
This recipe is delicious! I actually ended up basing a cooking demo class I led off of this recipe and all the participants really enjoyed it!
This meal was another favorite of yours! It literally tastes like something I would order from a fancy restaurant. Thank you for this AMAZING recipe!!
Really tasty! I’m the only vegetarian in my house, so I halved the recipe. I used some navy beans I cooked in the crockpot (3/4 cup cooked) and half a can of diced tomatoes with juice. For the spinach, I used bagged prewashed marked for cooking since it was cheaper than baby spinach. I’ll definitely make it again!
Very good and very healthy! Will definitely will make again. I didn’t use the liquid from the canned beans, instead used my homemade chicken stock, which I think provided a little more flavor.
I know this a few years old, but prices are way off. Some are too, but mostly way too low. Most are just a dime here or there, but tomatoes I bought yesterday on sale were a dollar more and the spinach was 1.50 more on sale. You can’t buy basil by the leaf and I got 2.5 oz of basil for 3.99 and the oil and butter are pretty far off too and I buy on sale and bulk whenever possible and can’t get that cheap of a cost per use.
Oh I am going to make something close to this, but I am going to make a reduction from chicken or veggie stock and thicken with the bean starch in the can. Your recipe is almost exactly what I was thinking minus the spinach, but maybe add some pine nuts with the stock.
Loved this… Substituted broccoli instead of spinach as that was all I had. But it was so good anyway! Will definitely make again. Thank you!
Absolutely delicious!
Worked out fine. I used what I had, was not very many tomatoes, canned white beans, and arugula. Suggest adding a bit more olive oil or butter when serving, along with lots o parmesan,
Made this tonight. It was lovely. I messed up and used a full package of pasta (16oz) instead of half. Other than that it was really good.
Ran across this recipe while Googling some ingredients I had in my cupboard to see if there was anything I could put together with them. For something so simple, it is surprisingly tasty! I will definitely make again.
My 1 year old son loves this. Not only does he think it tastes great, but the linguine noodles are super fun to play with as well.
Great recipe. I’ve been doing variations on this theme for quite a while, it’s an extremely flexible composition.
Did you crack open that nice looking bottle of red lurking in the background? Love to know what wine you prefer with this.
Mangia!
It was so long ago that I don’t remember what type it was or if I enjoyed it! :)
Made a batch of this to take for lunch this week, but subbed in artichokes for spinach. I also used Barilla Plus pasta, for extra protein and fiber (even though it’s more expensive). I loved it!
I do something similar, but I slow roast the tomatoes with olive oil, garlic, seasoning and a splash of balsamic vinegar. Sometimes I use this combo to marinate a couple of boneless chicken breasts and then bake them with the tomatoes.
I just started cooking from your blog last week! This will be the third recipe I am going to try, and I am really excited! Thank you so much for creating such tasty, simple, low budget recipes. My goal for Feb. is to try at least 15 of your recipes. I finally can afford to cook great food for my family. Again, thank you thank you!
This is really good! I added some chopped up organic broccoli with the beans and spinach. Didn’t add grape tomatoes. Adding a little tomato sauce on top though is fabulous. I think this is my new work lunch!
-Mehgan
Liz, I would use some of the starchy pasta cooking water in its place.
I’m planning to make this for dinner tomorrow. I have some white beans in my freezer that I prepared a while ago by soaking & boiling them. Just wondering if those will work just as well or if the liquid from the canned beans is crucial. I suppose I could just add a little water?
WOW, yeah, major typo! Thanks!
it’s not 16 ounces of parmesan…more like 2 or 3 ounces.
YUM! I used rotini but otherwise followed the recipe. I will definitely make this again.
Mary – My servings do tend to be smaller than most, but remember that the beans do bulk it up quite a bit :)
This looks great but I could not serve 6 people on 8 oz of pasta – it would take at least a pound and a half, assuming mixed adults and kids.
I made this with spinach fettucini noodles, because I had half of a bag that was on hand. And it was fantastic. I do think the texture is probably better with the thinner noodles, but the flavor was great. I will definitely be making this again.
Thank you for your recipes. You have inspired me to try some new things. Love the step by step photos and clear directions. Have already recommended to my friends your website.
Delicious! I used whole wheat thin spaghetti and if I calculated correctly, that is about 300 calories per serving.
this dish is now a classic at my house. I make it at least once a week, quick, easy, nutritious and soooo tasty!
In fact, I just posted in my blog about my luck in finding your blog and the recipe (this one!) that I will be trying this week! Thanks again for such a quality site! http://www.PhilosophyFit.com
I just found your site and I’m in love! This recipe looks amazing! Thank you!
i love this too
plenty for one pot
good for vegetarians, easily shared with another pot for carnivores
i translate everything to gf especially watching wheat and have good meals
i am very pleased
New reader – saw on Twitter. Loved this recipe. You’ve got a new reader! :)
Just tried this dish and it was AWESOME!
Thinking about trying this… I have everything on hand. BUT, I only have Blue Runner white beans on hand. I’m a New Orleans girl after all. I think the creamy style beans could add a nice texture to the dish.
I order something very similar at an Italian restaurant with grilled shrimp. Can’t afford to eat out anymore though, so SUPER excited to find your blog today and will be making this tonight!!!
Regarding the prices, if “annonymous’ would shop by bulk, it’s often cheaper too. I can get loose fresh spinach at one of the stores locally and thus only buy what I need! Saves money and waste if mine goes bad before I can use the entire bag.
LOVE YOUR BLOG! Huge blessing to find it as my two sons are getting far more adventuresome in their eating now that they are teens. Yay!
Jen-
I used butter beans with this and goat cheese instead of parm. (It’s what I had on hand) It was wonderful.
Oh my, this looks amazing! I love it and can’t wait to try it; bookmarked!
xxMK
Delightful Bitefuls
Love the addition of spinach to what is a pasta and fagioli dish I grew up with. I could see this with arugula too.
Wow what a spread! I love anything with white beans. I might have to try this with some whole wheat rotini. I can’t seem to get enough of that stuff lately.
This is SO my type of dish as well! I have been loving white beans lately. It’s perfect for summer with all of the fresh veggies!
We have really great, year round produce markets here that offer great prices, especially in the summer when everything is in season. They sell big bags (12 oz. or 2 bunches) of baby spinach for $1.99 and the grape tomatoes are only $1.49 right now (they’re usually more expensive in the winter). I don’t like to write a lot about where I shop because I know it varies so much from region to region so I feel like the information would be wasted. It really does pay off shop around and find out what stores in your area have the best prices for different items. Make sure to check the weekly sale fliers too for great specials when they happen. I list my prices just as an example so that people can see what is possible if they shop around but ultimately it will be different for every person.
Love the dish, but where do you shop? I can’t seem to find prices any where near that. Greater transparency would be helpful.
to pad out meals
i do sprouting – many seeds
i also plant roots of vegetables i use in pots on windowsills, these make salads, soups, pies, add to casseroles, sandwiches, stir in plain yoghurts!
i do celery, scallion/spring onion, leeks, i will try anthing, doing some old garlic soon, splitting to all parts, why not, watercress on kitchen towel, on old plate with good patterns looks good too!