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–+ servings

White Bean, Spinach and Sun-dried Tomato Pasta

Servings 1

Ingredients

  • 1 serving of the pasta of your choice I used whole wheat rotini here, but any shape or even spaghetti would be fine
  • 1/2 can white cannellini beans, drained and rinsed
  • 3-4 oil-packed sundried tomatoes chopped
  • 1 clove garlic minced
  • 1 tablespoon olive oil
  • 3 tablespoons dry white wine
  • Pinch of cayenne pepper
  • Two handfuls spinach
  • Squeeze of lemon juice
  • Salt and pepper
  • Lemon zest optional
  • Parmesan cheese

Instructions

  • Cook pasta according to package directions.
  • While pasta is cooking, heat olive oil in a medium skillet over medium heat. Add garlic, cook for 1 minute.
  • Add beans, sundried tomatoes, wine and cayenne pepper. Bring to a simmer, cook until wine has reduced, about 3-5 minutes.
  • When wine has reduced, add spinach to the pan. Once spinach has wilted, add lemon juice. Season with a pinch of salt and a few grinds of pepper (to taste). When pasta has finished cooking, drain and add to pan. Toss together; transfer to a pasta bowl or plate and top with lemon zest and Parmesan cheese.

Notes

To make for two people, increase the pasta to two servings and use an additional 1-2 tablespoons of wine. You can also increase the sun-dried tomatoes and spinach slightly, if desired.
Inspired by/adapted from Eat, Live, Run