Name: Tuscan White Bean & Spinach Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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); 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

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.

Ingredients

Scale

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