Quick One-Pot White Bean and Spinach Pasta

1Ingredients

• 340 gramsShort pasta (e.g., penne, rotini)
• 2 tablespoonsOlive oil
• 3 cloves, mincedGarlic
• 425 grams, rinsed and drainedCanned cannellini beans
• 4 cupsVegetable broth
• 140 grams, roughly choppedFresh spinach
• 1.5 cups, halved (optional)Cherry tomatoes
• 0.5 teaspoonSalt
• 0.3 teaspoonBlack pepper
• 0.3 teaspoon (optional)Red pepper flakes
• 0.3 cup, grated (for serving, optional)Parmesan cheese

2Instructions

1. 1

   In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

   ⏱ 1 min
2. 2

   Stir in the vegetable broth, uncooked pasta, rinsed cannellini beans, salt, black pepper, and red pepper flakes (if using). Bring the mixture to a boil.

   ⏱ 2 min
3. 3

   Reduce the heat to medium-low, cover the pot, and simmer for 10-15 minutes, or until the pasta is al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.

   ⏱ 15 min
4. 4

   Remove the pot from the heat. Stir in the fresh spinach and halved cherry tomatoes (if using) until the spinach has wilted, about 2-3 minutes.

   ⏱ 3 min
5. 5

   Taste and adjust seasoning if needed. Serve immediately, garnished with grated Parmesan cheese, if desired.

   ⏱ 1 min