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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 306 kcal
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

  1. 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.
  2. 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.
  3. 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.
  4. Add salt and fresh ground pepper and gently stir one last time.
  5. Serve over wholegrain pasta (use package cooking instructions) and, right before serving, drizzle with remaining 2 Tbsp olive oil.