Tuscan White Bean Pasta
Ingredients
The pasta
-
8
oz
linguine or fettuccine
The sauce
-
1
Tbsp
olive oil
-
1
Tbsp
butter
-
3
cloves
garlic, minced
-
1
pint
grape or cherry tomatoes
-
½
tsp
salt
-
½
tsp
dried basil
-
10
cranks
freshly ground pepper
-
1
15 oz can
cannellini beans
-
4
oz
baby spinach
-
3
oz
shredded parmesan
Instructions
- 1. Boil water in a large pot and cook the pasta according to package directions, then drain.
- 2. Mince the garlic while the water is heating.
- 3. Heat olive oil and butter in a skillet over medium-low heat, then sauté the garlic until fragrant.
- 4. Add the tomatoes, salt, pepper, and basil, and sauté until the tomatoes burst and release their juices.
- 5. Add the spinach and stir until it wilts.
- 6. Rinse and drain the cannellini beans, then add them to the skillet and heat through.
- 7. Add the cooked pasta to the skillet and toss to coat in the sauce.
- 8. Serve topped with shredded parmesan.
Nutrition Facts (estimated)
Servings
4
Calories
557
Total fat
14g
Total carbohydrates
81g
Total protein
29g
Sodium
1135mg
Cholesterol
20mg
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