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!
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.