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!
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.