One Pan White Bean Spinach Pasta
Pasta with creamy white beans, fresh spinach, marinara, and a touch of cream cooks in one pan on the stove for an easy-to-clean-up dinner.
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Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 2 large garlic cloves minced
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 4 ounces fresh spinach chopped
- 1 (32-ounce) jar of marinara sauce
- 1 1/2 cups water
- 6 ounces cavatappi or penne
- 1 (15-ounce) can low-sodium cannellini beans, drained and rinsed
- 1/4 cup heavy cream
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped parsley
Instructions
- Heat the oil in a large pan over medium heat. Add the garlic and oregano, and stir them into the oil. Once fragrant, after about 30 seconds or so, add the salt and chopped spinach.
- Stir the spinach for a couple of minutes or until it's wilted. Add the marinara sauce and water. Stir to combine and bring to a strong simmer.
- Add the pasta, stir, and cover the pan with a lid. Cook the pasta for about 15 minutes, stirring occasionally, or until tender.
- Stir in the beans and cream and then sprinkle both kinds of cheese over the top. Turn off the heat and cover the pan to melt the cheese. Garnish with parsley for serving.
Notes
I've used arrabbiata sauce instead of marinara before, and it's a nice substitute if you want a spicy sauce. You can also use marinara and add a few pinches of red pepper flakes when you heat the olive oil.
I've also swapped out the cannellini beans for chickpeas to switch it up. I like the white beans best because they have a creamy texture, but the chickpeas are good, too.
If you want to lighten it up a bit, use the same amount of half and half in place of the cream.
Nutrition Estimate
Calories: 495kcal | Carbohydrates: 78.5g | Protein: 26g | Fat: 13.5g | Saturated Fat: 3.7g | Polyunsaturated Fat: 6.7g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 1402.9mg | Fiber: 14.5g | Sugar: 12.9g
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