Tuscan White Bean Pasta
Tuscan White Bean Pasta takes approximately 30 minutes from beginning to end. For $1.77 per serving, you get a main course that serves 6. One serving contains 495 calories, 29g of protein, and 10g of fat. It is brought to you by Budget Bytes. 692 people have tried and liked this recipe. A mixture of garlic, parmesan, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. Overall, this recipe earns an amazing spoonacular score of 96%. Similar recipes include Tuscan White Bean Spread, Tuscan White Bean Soup, and Tuscan White Bean Salad.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 bunch (6 cups) baby spinach $1.00
½ tsp basil $0.05
1 Tbsp butter $0.05
1 pint grape or cherry tomatoes $1.49
3 cloves garlic, minced $0.07
8 oz. linguine $0.61
1 can (15 oz.) white beans $0.78
1 Tbsp olive oil $0.05
3 oz. shredded parmesan $1.47
10 cranks freshly ground pepper $0.05
½ tsp salt $0.05
Equipment:
stove
pot
colander
frying pan
Cooking instruction summary:
Fill a large pot about half way with water and place on the stove to boil. Once it reaches a rolling boil, add the pasta and cook according to the package directions (boil for 7-10 minutes). Drain the pasta in a colander once it is cooked al dente (slightly firm).While youre waiting for the water to boil, mince the garlic. In a large skillet, heat the olive oil and butter over medium heat. Add the garlic and let it simmer for about a minute (it should be all bubbly in the oil and butter).While the garlic is simmering, rinse the tomatoes and cut each one in half. Add the tomatoes, salt, pepper and basil to the skillet. Stir and let simmer for one to two minutes more. Do not let the skillet get dry and begin to brown. If it starts to, move on to the next step.Open the can of beans and drain about half of the liquid off. Pour the beans into the skillet with the garlic and tomatoes. Let the mixture simmer for about 7-10 minutes or until the tomatoes have softened. Stir occasionally.Add the spinach to the skillet, reduce the heat to low and stir until the spinach has wilted. By this time the pasta should be finished cooking and drained. Add the pasta to the skillet and stir everything together.Plate up the portions of pasta and top each with about 1 oz. of shredded parmesan.
Step by step:
1. Fill a large pot about half way with water and place on the stove to boil. Once it reaches a rolling boil, add the pasta and cook according to the package directions (boil for 7-10 minutes).
2. Drain the pasta in a colander once it is cooked al dente (slightly firm).While youre waiting for the water to boil, mince the garlic. In a large skillet, heat the olive oil and butter over medium heat.
3. Add the garlic and let it simmer for about a minute (it should be all bubbly in the oil and butter).While the garlic is simmering, rinse the tomatoes and cut each one in half.
4. Add the tomatoes, salt, pepper and basil to the skillet. Stir and let simmer for one to two minutes more. Do not let the skillet get dry and begin to brown. If it starts to, move on to the next step.Open the can of beans and drain about half of the liquid off.
5. Pour the beans into the skillet with the garlic and tomatoes.
6. Let the mixture simmer for about 7-10 minutes or until the tomatoes have softened. Stir occasionally.
7. Add the spinach to the skillet, reduce the heat to low and stir until the spinach has wilted. By this time the pasta should be finished cooking and drained.
8. Add the pasta to the skillet and stir everything together.Plate up the portions of pasta and top each with about 1 oz. of shredded parmesan.
Nutrition Information:
covered percent of daily need
