This is a throw-everything-in-the-pot kind of dish that you make 15 minutes before you sit down to dinner! It is filled with spinach and whatever other greens you would like (I love baby arugula in particular) and the beans blend in perfectly with the white wine to create an almost creamy sauce (just take a look at the photo, amazing, right?!). I like to serve it over wholegrain pasta (here is a brand I like very much)–Absolutely DELICIOUS!
Mixed Greens Pasta
Author: Catherine Katz
Serves: 4
Ingredients
- 4 Tbsp Olive oil (2 Tbsp + 2 Tbsp)
- 3 cloves garlic, minced
- 1 pint cherry tomatoes, rinsed and halved lengthwise
- 8 cups fresh baby spinach
- 4 cups fresh baby arugula (or any fresh greens you like)
- ⅓ cup white wine
- 1 large can (1 lb13 oz) cannelini beans, rinsed & drained
- ½ tsp salt
- Fresh ground pepper, to taste
- wholegrain linguini pasta (12 oz)
Instructions
- Heat 2 Tbsp of the oil in a large cast iron dutch oven (I like Le Creuset but any heavy bottom deep pan will do) over high heat, add the garlic and halved cherry tomatoes and sauté for 4-5 minutes, stirring occasionally to crush some of the tomatoes.
- Add the drained beans and wine and continue to cook while stirring for a few minutes to mash the beans a little bit with the white wine.
- Add the spinach and arugula, in batches (don't worry it will seem like it will never fit, but it cooks down quickly!!), so keep adding it until it's all in there, and let it cook down, covered, for an additional 5-6 minutes.
- Add salt and fresh ground pepper and gently stir one last time.
- Serve over wholegrain pasta (use package cooking instructions) and, right before serving, drizzle with remaining 2 Tbsp olive oil.
Follow my blog with Bloglovin
Elaine says
May 22, 2018 at 8:56 pmThis sounds delicious. Can you publish the nutrition facts?
Catherine Katz says
May 25, 2018 at 6:07 amThank you Elaine! My ingredients are listed exactly as I have them in the recipe so you can easily enter them into any online calculator and you’ll get the analysis. I choose not to publish the nutritional analysis on this blog for the following reasons: http://cuisinicity.com/calories-in-calories-out-but-dont-obsess/
Linda Manders says
March 12, 2016 at 8:17 pmWe love this dish. I appreciated the video, too. I’ve made it half a dozen times and love that it is vegetarian. I serve it over whole wheat penne pasta. The small amount left over was made into a variation of pasta fagioli soup. Yumm!
Catherine Katz says
March 13, 2016 at 8:47 amThank you Linda! 🙂 Isn’t it so easy and yummy?! I love your idea of making the leftover into a pasta fagioli soup–PERFECT!!!
Martha Simmons says
February 16, 2016 at 12:12 amThis one is a keeper! Thank you. We sprinkled a few pine nuts on top too….
Catherine Katz says
February 16, 2016 at 6:25 amWhat a lovely addition, Martha! 🙂
Kristin says
February 1, 2016 at 3:14 pmThis looks delicous and simple, perfect for those times when I don’t really feel like cooking but still want to feed my family something healthy.
I love your recipe for Pasta Fagiole as well, going to try it with spiralized zucchini (Zoodles) next time insead of the pasta.
Thanks as always for your great posts.
Catherine Katz says
February 1, 2016 at 3:41 pmThank you Kristin! What a great idea to serve over Zoodles too! So nutritious! 🙂
Natalia Katz says
January 26, 2016 at 6:21 pmThis looks so yummy! I can’t wait to try it!
Catherine Katz says
January 27, 2016 at 9:21 pmYou are going to love it Nati and I have the feeling it’s going to be one of those go-to recipes for you in your new apartment next year! 🙂 🙂