Pasta with Spinach and Beans

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This easy and delicious recipe utilizes unique cannellini beans! Have fun with this dish by using a variety of small pastas such as penne, fusilli, farfalle, or orecchiette.

Serves: 8
Serving size: 3/4 cups
Prep time: 15 minutes
Cook time: 10 – 15 minutes
Total time: 25 – 30 minutes


  • 1 Tablespoon olive oil
  • 2 onions, chopped
  • ½ teaspoon red pepper flakes
  • 2, 15-ounce cans cannellini beans, drained, and rinsed well
  • 1 cup chicken or vegetable broth
  • ½ teaspoon salt
  • 1, 12-ounce box whole wheat pasta (fusilli, penne, farfalle, or orecchiette)
  • 1 pound spinach
  • ½ cup Parmesan cheese, grated


  1. In a large pot, boil salted water for the pasta.
  2. In a large skillet, heat the olive oil over medium heat and sauté the onions for about 10 minutes, stirring occasionally to not over brown.
  3. Add the pepper flakes and cook in the skillet for another minute.
  4. Add the beans, broth, and salt in the skillet. Cook over medium heat to slightly thicken.
  5. Cook the pasta in the pot according to package directions.
  6. When the pasta is 1-2 minutes from being cooked, add the spinach to the water.
  7. Drain the pasta and spinach and return to the pot. Add the bean mixture and combine
  8. Serve in a pasta bowl topped with cheese. You can add olive oil as well if you like.

Nutrition Information per Serving

  • Serving Size: 3/4 cups
  • Calories: 350
  • Carbohydrates: 63 grams
  • Fiber: 7 grams
  • Protein: 18 grams
  • Fat: 5 grams
  • Sodium: 400 mg
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One comment on “Pasta with Spinach and Beans

  1. Irma Schendstok on

    This is a delicious recipe.
    I used Barilla whole wheat spaghetti, which tasted excellent.
    I added some turkey breast strips marinated in a tbsp of soy sauce and stir fried separately.


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