This recipe for Spinach & White Bean Pasta is a favorite of mine. It is light and delicious with a quick pan sauce. Ingredients like capers and fresh baby spinach cater to the adult palette, but Mischief and Mayhem (my resident preschool food critics) eat it up as well. One of the other things I like best about this dish is that, apart from the spinach, it can be pulled together from my pantry. It is also lightening-fast!
Spinach & White Bean Pasta
- 8 oz dried or fresh linguine (or whatever pasta you have in the pantry)
- 1 T olive oil
- 1 clove garlic, minced
- 1 15 oz can diced tomatoes
- 1/4 C vegetable stock (chicken stock, white wine, or pasta water all work, too)
- 1 15 oz can cannellini beans, drained and rinsed
- 3 t capers
- 1 t dried oregano
- 1/2-1 C baby spinach, stems removed
- Grated parmesan, for serving
Cook pasta according to package instructions. Meanwhile, heat olive oil in a large, deep skillet over medium heat. When olive oil begins to shimmer, add garlic and capers and cook for 30 seconds. Add beans and oregano and cook for 1 minute, stirring occasionally. Add diced tomatoes and their juices along with stock and bring to a simmer. Toss in baby spinach. Once spinach begins to wilt, add cooked, drained pasta to sauce and heat through 1-2 minutes to combine flavors. Serve garnished with fresh grated parmesan cheese.