A simple can of cannellini or white beans stars in this hearty winter pasta dish. The pasta water gives this dish a creamy and comforting consistency without adding any heavy cream products. The addition of spinach rounds out this dish with a pop of color and extra nutrients.
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- 1 pound whole wheat pasta (penne, shells, macaroni or bowtie)
- ⅓ cup olive oil
- 7 cloves garlic, minced
- 1 15oz can white beans, drained
- 5 oz bag of spinach, rough chopped
- ½ teaspoon black pepper
- 1 teaspoon salt (plus more for boiling pasta)
- 1 teaspoon red pepper flakes (optional)
- ½ cup parsley, chopped
- Juice of half a lemon
- Parmesan cheese for garnish (optional)
- In a large quart pot of boiling and salted water, add the pasta and cook for two minutes less than package directions.
- While the pasta is boiling, add the oil to a sauté pan and heat over medium heat.
- Add the minced garlic and sauté until fragrant (about two or three minutes.)
- Add the white beans to the pan and season with salt, pepper, and red pepper flakes.
- Before draining the pasta, carefully take ¼ cup of water from the boiling pasta and slowly add it to the pan with the beans before draining the pasta.
- Next add the pasta to the pan. Stir to combine.
- Add the spinach, parsley, and lemon juice.
- Garnish with parmesan cheese if desired.