Tuscan White Bean Pasta
- Dinner
- Serves Serves 4
- Italy
- Toddler friendly
Ingredients
- 8 oz linguine or fettuccine
- 1 Tb olive oil
- 1 Tb butter
- 3 cloves garlic, minced
- 1 pint grape or cherry tomatoes
- 10 cranks freshly ground pepper
- 1/2 tsp salt
- 1/2 tsp dried basil
- 1 (15-oz) can cannellini beans
- 4 oz baby spinach
- 3 oz shredded Parmesan
Instructions
- Fill a large pot with water and place over high heat to bring it to a boil. Once boiling, add the pasta and cook according to the package directions (boil 7 to 10 minutes). Drain the pasta in a colander. While waiting for the water to boil, mince the garlic. Heat the olive oil and butter in a large skillet over medium-low heat. Add the garlic and saute for about a minute, or until it has softened and become very fragrant. Add the tomatoes, salt, pepper, and basil. Saute the tomatoes until the skins burst and they begin to release their juices -- it's important not to have the heat too high here, or the garlic may burn before the tomatoes break down; you want the garlic to brown and caramelize a bit, but not burn. Once the tomatoes begin to break down, add the spinach and stir it in until about half wilted. Rinse and drain the cannellini beans; add them to the skillet and stir until well coated -- the tomato juices will have created a thick, sauce-like mixture. Taste and add a bit more salt if needed; it should be slightly on the salty side to properly flavor the pasta. Add the cooked, drained pasta to the skillet and toss until coated in the sauce and everything is combined. Top with the shredded Parmesan.
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