Spicy Tomato & White Bean Pasta with Spinach
This hearty and flavorful pasta dish features a spicy tomato sauce, creamy cannellini beans, and nutritious spinach, all tossed with whole wheat pasta for a satisfying meal.
Equipment
- large pot
- large skillet
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder (or 2 cloves fresh garlic, minced, if available)
- 1/4 teaspoon dried red pepper flakes (optional, for heat)
- 1 can (14.5 ounces) diced tomatoes undrained
- 1/2 can (6 ounces) tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt (or to taste)
- 1/8 teaspoon black pepper (or to taste)
- 1 can (15 ounces) cannellini beans rinsed and drained
- 1 cup frozen spinach
- 6 ounces whole wheat pasta (e.g., penne, rotini)
Instructions
Cooking Steps
- Cook the whole wheat pasta according to package directions until al dente, then drain and reserve about 1/2 cup of the pasta cooking water.
- While pasta cooks, heat olive oil in a large skillet or pot over medium heat; if using fresh garlic, sauté for 30 seconds until fragrant.
- Add diced tomatoes, tomato paste, garlic powder (if not using fresh), red pepper flakes (if using), oregano, basil, salt, and black pepper to the skillet, stir well, bring to a simmer, then reduce heat and cook for 5-7 minutes.
- Stir in the rinsed cannellini beans and frozen spinach, then cook for 3-5 minutes until spinach wilts and beans are heated through.
- Add the cooked pasta to the sauce, toss to combine, and add reserved pasta water as needed to reach desired consistency.
- Taste and adjust seasonings as necessary, then serve the pasta hot.
Notes
This recipe is easily customizable; feel free to add other vegetables like chopped bell peppers or zucchini during the sauce simmering step. For extra protein, you can stir in cooked chicken or chickpeas at the end. Adjust the red pepper flakes to your desired level of spice. If you don't have cannellini beans, great northern beans or navy beans can be used as a substitute.