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Tuscan White Bean Pasta

🇮🇹 Italy · Tuscany

Servings: 4 Prep: 10 minutes Cook: 20 minutes Total: 30 minutes

Ingredients

  • 8 oz. linguine or fettuccine
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 3 cloves garlic, minced
  • 1 pint grape or cherry tomatoes
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp dried basil
  • 1 15 oz. can cannellini beans, rinsed and drained
  • 4 oz. baby spinach
  • 3 oz. shredded parmesan

Steps

  1. Bring a large pot of water to a boil and cook the pasta according to package directions. Drain and set aside.
  2. While the water heats, mince the garlic. Heat olive oil and butter in a large skillet over medium-low heat, then sauté the garlic for about a minute until fragrant and softened.
  3. Add the tomatoes, salt, pepper, and basil. Sauté until the tomato skins burst and they release their juices, keeping heat low enough that the garlic doesn't burn.
  4. Add the spinach and stir until it is about halfway wilted.
  5. Add the drained cannellini beans and stir until heated through, letting the tomato juices form a thick sauce. Taste and adjust salt as needed.
  6. Add the cooked pasta to the skillet and toss until coated in the sauce. Serve topped with shredded parmesan.

Source: www.budgetbytes.com