I made this recipe last night and remembered just how amazing it is.
Garlic, tomatoes, spinach and white beans come together and create an aroma that rivals any Italian Bistro.
In fact, my brother-in-law stopped by to drop something off several hours after dinner last night and from the front porch he commented on how good our house smelled.
This one is also vegetarian (score!) and could be vegan if you used only olive oil (not butter too) and didn’t top it with cheese.
Another awesome bonus? It comes together in about 20 minutes!
I have to give a shout out to Budget Bytes for this delicious creation. That girl is a rock star!
Tuscan White Bean Pasta
from Budget Bytes
- 8 oz linguine (I used whole wheat)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 pint grape tomatoes
- ½ tsp basil
- salt and pepper to taste
- 1 can (15 oz) white beans
- 1 tub (about 6 cups) baby spinach (this seems like alot but use it all!)
- Shredded Parmesan (fresh would be awesome, but I used the stuff in the green can)
- Fill a large pot about half way with water and place on the stove to boil. Once it reaches a rolling boil, add the pasta and cook according to the package directions (boil for 7-10 minutes). Drain the pasta in a colander once it is cooked al dente (slightly firm).
- While you're waiting for the water to boil, mince the garlic. In a large skillet, heat the olive oil and butter over medium heat. Add the garlic and let it simmer for about a minute (it should be all bubbly in the oil and butter).
- While the garlic is simmering, rinse the tomatoes and cut each one in half. Add the tomatoes, salt, pepper and basil to the skillet. Stir and let simmer for one to two minutes more. Do not let the skillet get dry and begin to brown. If it starts to, move on to the next step.
- Open the can of beans and drain about half of the liquid off. Pour the beans into the skillet with the garlic and tomatoes. Let the mixture simmer for about 7-10 minutes or until the tomatoes have softened. Stir occasionally.
- Add the spinach to the skillet, reduce the heat to low and stir until the spinach has wilted. Be sure to use the full amount of spinach because it really cooks down. I always freak out that it's too much but it ends up being perfect. By this time the pasta should be finished cooking and drained. Add the pasta to the skillet and stir everything together.
- Plate up the portions of pasta and top each with the shredded Parmesan.
- Stirring the pasta into the bean and tomato mixture can be difficult. Alternatively, you can plate up the plain pasta and spoon the tomato/bean/spinach mixture over top, finishing with a sprinkle of Parmesan.