Tuscan White Bean & Spinach Pasta Recipe

There’s something undeniably comforting about a warm bowl of pasta, especially on a quiet evening when the world feels a little slower. This Tuscan White Bean & Spinach Pasta brings together hearty white beans, fresh spinach, and perfectly cooked pasta in a fragrant, garlicky sauce that evokes the sun-drenched hills of Tuscany. Inspired by classic Italian cooking traditions, this dish celebrates simplicity and wholesome ingredients, proving that you don’t need complex techniques or exotic components to create a meal that feels luxurious.

Perfect for a cozy weeknight dinner or a casual lunch with friends, this recipe balances protein-packed beans and nutrient-rich spinach with tender pasta, offering a satisfying yet light meal. The inspiration came from a small trattoria in Florence, where the chef would toss local beans and greens with olive oil, garlic, and herbs—a humble dish that left a lasting impression. This recipe brings that Tuscan charm into your kitchen, delivering flavor, comfort, and warmth in every bite.

Ingredients

• 12 oz (340 g) pasta of your choice (penne, fusilli, or spaghetti work well)

• 1 can (15 oz/425 g) white beans, drained and rinsed

• 4 cups fresh spinach, washed and chopped

• 3 tbsp extra virgin olive oil

• 4 garlic cloves, minced

• 1 small onion, finely chopped

• 1 tsp dried oregano

• 1 tsp dried thyme

• 1/4 tsp red pepper flakes (optional, for a subtle kick)

• Salt and freshly ground black pepper, to taste

• 1/4 cup vegetable broth or reserved pasta water

• 1/4 cup freshly grated Parmesan cheese (optional)

• Juice of half a lemon

Directions

1. Cook the pasta: Start by bringing a large pot of salted water to a rolling boil. The salt is essential, as it seasons the pasta from the inside out, enhancing the overall flavor of the dish. Once the water is boiling, add your choice of pasta—penne, fusilli, or spaghetti all work beautifully. Stir occasionally to prevent sticking. Cook the pasta according to the package instructions until it reaches an al dente texture, meaning it should be tender yet still firm to the bite. While the pasta cooks, keep an eye on it and taste-test a piece to ensure it’s not overdone, as it will continue cooking slightly when combined with the sauce later. Before draining, reserve about 1/2 cup of the starchy pasta water. This water can be added later to help loosen the sauce and allow it to cling better to the pasta. After reserving the pasta water, drain the rest of the pasta and set it aside.

2. Prepare the vegetables: While the pasta is cooking, heat 3 tablespoons of extra virgin olive oil in a large skillet over medium heat. Olive oil is not only a healthy fat but also the foundation of flavor for this dish. Once the oil is shimmering, add the finely chopped onion. Sauté the onion for about 3–4 minutes until it becomes soft and translucent, stirring occasionally. This slow cooking releases the natural sweetness of the onion, which forms a flavorful base for the pasta. Be careful not to let the onions brown too much, as this can alter the delicate taste of the final dish.

3. Add garlic and spices: Next, add the minced garlic along with 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, and 1/4 teaspoon of red pepper flakes if you like a subtle heat. Stir the mixture continuously for 1–2 minutes until the garlic becomes fragrant and the spices are well incorporated. Garlic cooks quickly, so monitor it closely to prevent burning, which can introduce a bitter flavor. This step builds the aromatic backbone of the sauce, creating layers of flavor that will coat the pasta and beans beautifully.

4. Incorporate the beans: Once the aromatics are ready, add the drained and rinsed white beans to the skillet. Gently stir them so that each bean is coated with the garlic and herb mixture. Allow the beans to cook for 3–4 minutes, just enough to heat them through and infuse them with the flavor from the skillet. The beans provide both protein and texture, making the dish hearty and satisfying without weighing it down.

5. Add the spinach: Gradually add the chopped fresh spinach to the skillet, stirring as you go to ensure even wilting. Spinach cooks quickly, so it should only take a few minutes to soften. As it wilts, pour in a little vegetable broth or the reserved pasta water to create a light, silky sauce that ties the ingredients together. Season with salt and freshly ground black pepper to taste, adjusting as needed. The spinach not only adds vibrant color but also contributes essential nutrients and a subtle earthy flavor.

6. Combine with pasta: Once the spinach has wilted and the beans are warmed through, add the cooked pasta directly to the skillet. Use tongs or a large spoon to toss the pasta with the sauce, ensuring that each piece is evenly coated. Allow the pasta to sit in the sauce for 2–3 minutes over low heat. This allows the pasta to absorb the flavors, making each bite more cohesive and flavorful. If the sauce seems too thick, gradually add a splash of the reserved pasta water to achieve the desired consistency.

7. Finish with lemon and cheese: Remove the skillet from the heat and drizzle the dish with fresh lemon juice. The acidity brightens the flavors and balances the richness of the beans and olive oil. If desired, sprinkle with freshly grated Parmesan cheese for an extra layer of flavor. Gently toss everything together one final time, making sure the pasta, beans, and spinach are fully coated with the light, aromatic sauce.

8. Serve and enjoy: Divide the pasta among individual serving bowls, garnishing with additional Parmesan cheese or a few fresh spinach leaves for presentation. Serve immediately while warm, and enjoy the comforting, hearty flavors of this Tuscan-inspired dish. Each forkful delivers a perfect combination of tender pasta, creamy beans, and vibrant greens, making it an ideal meal for any day of the week.

Prep Time, Cook Time, Total Time, Yield

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

• Yield: 4 servings

Notes

• Pasta Choice: Any short or long pasta works, but shapes like penne, fusilli, or farfalle hold the beans and sauce nicely.

• Leafy Greens: If you prefer, you can swap spinach for kale or Swiss chard. Adjust cooking time slightly, as heartier greens take longer to wilt.

• Protein Boost: For added protein, try adding grilled chicken or tofu cubes.

• Make It Creamy: Stir in 2–3 tablespoons of ricotta or cream at the end for a richer, creamier sauce.

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or broth to restore moisture.

Tips for the Best Tuscan White Bean & Spinach Pasta

1. Use quality olive oil: Since this recipe relies heavily on simple ingredients, using a good extra virgin olive oil enhances flavor significantly.

2. Don’t overcook the pasta: Al dente pasta helps the sauce cling better, giving you that perfect bite every time.

3. Season gradually: Taste and adjust seasoning as you cook to ensure balanced flavors.

4. Lemon juice at the end: Adding lemon juice just before serving brightens the dish and complements the earthy beans and spinach beautifully.

Why This Recipe Works

The beauty of Tuscan White Bean & Spinach Pasta lies in its simplicity. It combines protein-rich beans, nutritious greens, and comforting pasta in a dish that is fast to make, flavorful, and satisfying. Unlike heavier pasta dishes, it remains light yet filling, making it ideal for a weeknight dinner or even a weekend lunch.

The garlic, herbs, and red pepper flakes infuse the beans and spinach with warmth, while the pasta absorbs the aromatic sauce, creating a harmonious blend of textures and flavors. Adding a splash of lemon at the end not only enhances freshness but also balances the richness of the beans.

This recipe also embodies the Tuscan philosophy of cooking—celebrating seasonal, local ingredients and letting their natural flavors shine. Every bite evokes the countryside of Italy, where meals are meant to be savored, shared, and enjoyed in good company.

Serving Suggestions

• Pair this pasta with crusty bread for a complete meal.

• A simple green salad with a light vinaigrette complements the dish perfectly.

• For a more indulgent twist, serve with a light sprinkling of toasted pine nuts for added crunch.

• Drizzle extra olive oil on top just before serving for a silky finish.

Variations to Try

1. Add roasted vegetables: Roasted zucchini, bell peppers, or cherry tomatoes elevate the dish and add color.

2. Spicy version: Increase red pepper flakes or add a dash of cayenne pepper for extra heat.

3. Herb infusion: Fresh basil, parsley, or oregano added at the end brings an aromatic lift.

4. Cheesy twist: Stir in grated Pecorino Romano or a touch of mozzarella for creaminess.

5. Pasta alternatives: Gluten-free pasta or chickpea pasta works well for those with dietary preferences.

Health Benefits

• White beans: High in protein, fiber, and essential minerals like iron and magnesium.

• Spinach: Packed with vitamins A, C, K, and folate, promoting heart and bone health.

• Olive oil: Rich in heart-healthy monounsaturated fats and antioxidants.

• Garlic and herbs: Provide anti-inflammatory and immune-boosting properties.

This dish is not just flavorful but also nutritionally balanced, making it a wholesome choice for a family dinner or a nourishing meal prep option.

Frequently Asked Questions

Can I use canned spinach instead of fresh?
Yes, though fresh spinach offers a brighter flavor and better texture. If using canned spinach, drain well and reduce cooking time.

Can I make this recipe ahead of time?
Absolutely. Cook the pasta and sauce separately, then combine just before serving. Store them separately in the fridge for up to 2 days. Reheat gently and add a splash of broth to maintain moisture.

Is this recipe vegan?
It can easily be made vegan by omitting the Parmesan cheese or using a plant-based alternative.

Can I freeze this pasta?
While it can be frozen, spinach tends to lose texture when thawed. If freezing, consider leaving the spinach out and adding fresh spinach when reheating.

Tuscan White Bean & Spinach Pasta Recipe

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• Author: Michelle Davis
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

A cozy and wholesome pasta dish inspired by the flavors of Tuscany. This recipe combines tender pasta, protein-rich white beans, and vibrant spinach, all tossed in a fragrant garlic and herb sauce. Perfect for a comforting weeknight dinner or a simple lunch with friends, it’s a meal that’s both satisfying and nutritious, capturing the essence of Italian home cooking.

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Ingredients

Scale 1x2x3x

• 12 oz (340 g) pasta of your choice (penne, fusilli, or spaghetti work well)

• 1 can (15 oz/425 g) white beans, drained and rinsed

• 4 cups fresh spinach, washed and chopped

• 3 tbsp extra virgin olive oil

• 4 garlic cloves, minced

• 1 small onion, finely chopped

• 1 tsp dried oregano

• 1 tsp dried thyme

• 1/4 tsp red pepper flakes (optional)

• Salt and freshly ground black pepper, to taste

• 1/4 cup vegetable broth or reserved pasta water

• 1/4 cup freshly grated Parmesan cheese (optional)

• Juice of half a lemon

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Instructions

• Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest. Set aside.

• Prepare the vegetables: Heat olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 3–4 minutes.

• Add garlic and spices: Stir in minced garlic, oregano, thyme, and red pepper flakes. Cook for 1–2 minutes until fragrant, being careful not to burn the garlic.

• Incorporate beans: Add the drained white beans to the skillet, stirring gently to coat them with the aromatic mixture. Cook for 3–4 minutes until beans are warmed through.

• Add spinach: Gradually add chopped spinach, stirring until wilted. Pour in vegetable broth or reserved pasta water to create a light sauce. Season with salt and pepper to taste.

• Combine with pasta: Add the cooked pasta to the skillet and toss well to combine. Allow the pasta to absorb some of the sauce for 2–3 minutes over low heat.

• Finish with lemon and cheese: Remove from heat, drizzle with fresh lemon juice, and sprinkle with Parmesan cheese if desired. Give everything a final gentle toss.

• Serve and enjoy: Divide the pasta among serving bowls and garnish with extra cheese or fresh spinach leaves. Serve immediately while warm.

Notes

• Any short or long pasta works; penne, fusilli, or farfalle are ideal.

• Swap spinach for kale or Swiss chard if preferred; adjust cooking time for heartier greens.

• Add grilled chicken or tofu for extra protein.

• Stir in 2–3 tablespoons of ricotta or cream at the end for a richer, creamier sauce.

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or broth.

• Prep Time: 10 minutes
• Cook Time: 20 minutes

Michelle Davis