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Tuscan Bean Spinach Pasta with spinach, tomatoes and olive oil drizzle on whole wheat pasta

Tuscan Bean Spinach Pasta

Yum


14 Comments
beans, pasta, spinach, vegan, wine

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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!

Tuscan-Bean-Spinach-Pasta-Recipe-Photo

 

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5 from 1 vote

Table of Contents

  • Mixed Greens Pasta
    • Ingredients
    • Instructions
    • Nutrition

Mixed Greens Pasta

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 and the beans blend in perfectly with the white wine to create an almost creamy sauce.
Course Dinner, Main Course
Cuisine Italian
Keyword greens and beans with spinach, pasta with beans and spinach, spinach and arugula pasta, spinach pasta recipe vegan, spinach pasta recipes vegetarian, spinach pasta vegan, tuscan vegetarian pasta, vegan tuscan pasta, vegetarian pasta fagioli with spinach, vegetarian tuscan pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 306kcal
Author Catherine Katz

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
  • 1/3 cup white wine
  • 1 large can 1 lb13 oz cannelini beans, rinsed & drained
  • 1/2 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.

Nutrition

Serving: 300g | Calories: 306kcal | Carbohydrates: 52g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 210mg | Potassium: 235mg | Vitamin C: 6mg | Calcium: 78mg | Iron: 4mg

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Comments

  1. Elaine says

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    This sounds delicious. Can you publish the nutrition facts?

    Reply
    • Catherine Katz says

      at

      Thank 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: https://cuisinicity.com/calories-in-calories-out-but-dont-obsess/

      Reply
  2. Linda Manders says

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    We 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!

    Reply
    • Catherine Katz says

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      Thank you Linda! 🙂 Isn’t it so easy and yummy?! I love your idea of making the leftover into a pasta fagioli soup–PERFECT!!!

      Reply
  3. Martha Simmons says

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    5 stars
    This one is a keeper! Thank you. We sprinkled a few pine nuts on top too….

    Reply
    • Catherine Katz says

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      What a lovely addition, Martha! 🙂

      Reply
  4. Kristin says

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    This 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.

    Reply
    • Catherine Katz says

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      Thank you Kristin! What a great idea to serve over Zoodles too! So nutritious! 🙂

      Reply
  5. Natalia Katz says

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    This looks so yummy! I can’t wait to try it!

    Reply
    • Catherine Katz says

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      You 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! 🙂 🙂

      Reply

Trackbacks

  1. A Great Recipe for lots of leafy greens - Cuisinicity says:
    at

    […] Today: My Tuscan Bean Spinach […]

    Reply
  2. Leafy Greens! | Cuisinicity says:
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    […] Tuscan Bean Spinach (and arugula) Pasta (vegan): 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, but kale would also be wonderful!) 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?!). […]

    Reply
  3. Should you eat pasta? : ACP Internist says:
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    […] keep, and we may to some extent judge our pasta consumption that way, too. (For those so inclined, here's the recipe for the Katz Family favorite shown above.)And, of course, it depends on the always important but […]

    Reply
  4. The Whole-someness of Grains - Cuisinicity says:
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    […] is is for my Tuscan Bean Spinach Pasta, Spaghetti and Turkey meatballs, my Creamy Spinach Artichoke Lasagna, my Pesto Veggie Pasta with […]

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