Tuscan White Bean Pasta

This Tuscan White Bean Pasta is definitely my type of recipe. It’s quick, uses a lot of fresh ingredients, is very filling, and flavorful. This pasta packs protein (white beans and parmesan), veggies (tomatoes and spinach), and carbohydrates (pasta), making it a great one-dish meal. You can serve it up as is for a lighter main dish, or add some sliced grilled chicken to make it a bit more filling.

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Can I Substitute the Tomatoes?

If you can’t find fresh tomatoes and spinach for a good price, you can substitute one can of diced tomatoes (with juices) in their place. Make sure to let them simmer a bit so the juices reduce and concentrate in flavor.

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Can I Use Frozen Spinach?

Yes, if needed, you can use frozen chopped spinach, although the texture of fresh spinach is far better for this recipe. Kale can also be substituted for the spinach, just make sure to tear it into very small pieces and it will take slightly more time to wilt down in the skillet.

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What Kind of Pasta Should I Use?

I prefer a long pasta for this dish, like fettuccine or linguine, but you could also easily do this with a shorter pasta like penne or bowtie pasta.

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