Italian-American · easy
Spinach White Bean Pasta
A whole bag of spinach wilts into a white bean sauce blended with garlic and parmesan until completely smooth and creamy. Two cups of vegetables in every bowl. Tastes like a rich, savory cream sauce.
- 25 min
- Total
- 4
- Serves
- $9.00
- Est. cost
- 450
- Cal/serving
Dietary, as tagged
- Kid-friendly
- Vegetarian
- Meatless
Parent noteThe sauce blends completely smooth. The color is green. Some kids will ask; the honest answer is spinach and beans, blended so it is creamy.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Pasta (penne or rigatoni)1 lb
- Baby Spinach5 oz bag
- Cannellini Beans1 can (15 oz), drained and rinsed
- Parmesan, grated1/2 cup
- Garlic3 cloves
- Lemon1/2 medium, juiced
- Olive Oil3 tbsp
Method
- 01
Cook pasta in well-salted water until al dente. Reserve 1 cup pasta water. Drain.
- 02
While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook 1 minute until fragrant.
- 03
Add spinach in large handfuls, tossing until fully wilted, about 3 minutes.
- 04
Transfer spinach and garlic to a blender. Add drained cannellini beans, parmesan, lemon juice, and 1/2 cup pasta water. Blend until completely smooth.
- 05
Return sauce to the skillet over low heat. Toss with pasta, adding more pasta water as needed to achieve a creamy coating.
- 06
Season with salt and pepper. Serve with extra parmesan.
- 450
- Calories
- 20g
- Protein
- 66g
- Carbs
- 12g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
