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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Nutrition
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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!
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.