Creamy Tomato Pasta with White Beans and Spinach
Ingredients
- 12 ouncespasta (penne or rigatoni)
- 28 ouncescanned whole tomatoes
- 15 ouncescannellini beans (one can, drained and rinsed)
- 4 cupsfresh spinach
- ½ cupheavy cream
- 4 clovesgarlic
- 1 mediumyellow onion
- 3 tablespoonolive oil
- ½ cupvegetable broth
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
- ½ cupparmesan cheese (freshly grated)
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 4 cloves garlic.
- 03
Drain and rinse 1 can cannellini beans.
- 04
Grate 1/2 cup parmesan cheese.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 9-11 minutes. Drain and set aside.
- 02
While pasta cooks, heat 3 tablespoons olive oil in a large deep skillet over medium heat. Add diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
- 03
Add minced garlic and red pepper flakes. Cook for 1 minute until fragrant.
- 04
Add the canned tomatoes (with their liquid) and vegetable broth. Bring to a simmer and cook for 5 minutes, breaking up the tomatoes with a wooden spoon.
- 05
Stir in the drained cannellini beans and cook for 2 minutes.
- 06
Reduce heat to low. Stir in the heavy cream and cook gently for 2 minutes.
- 07
Add the fresh spinach in handfuls, stirring until it wilts, about 2-3 minutes.
- 08
Add the cooked pasta to the sauce and toss gently to coat. Season with salt and pepper to taste.
- 09
Divide between bowls and top each with grated parmesan cheese.
Spice Tips
For a spicier kick, increase the red pepper flakes to 1/2 teaspoon or add a fresh chili pepper. A squeeze of fresh lemon juice at the end brightens the creamy tomato sauce. Fresh basil or oregano stirred in just before serving adds herbaceous warmth.