Sun-Dried Tomato Pasta with White Beans

A quick and comforting pasta dish featuring tender Great Northern beans and sun-dried tomatoes, tossed with fresh spinach in a light, herbaceous sauce. Perfect for a speedy weeknight with flavorful leftovers.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $4.05/serving

Dietary

• Vegetarian
• High-Protein
• Nut-Free
• Egg-Free
• Pescatarian
• High-Fiber
• Low-Sugar

Tags

• one-pot
• quick
• sauté
• comfort food
• healthy
• savory

Ingredients

• 8 ounce chickpea rotini pasta
• 5 tablespoon olive oil
• 1 yellow onion (small, diced)
• 2 clove garlic (minced)
• 1 can diced tomatoes (undrained)
• 0.5 cup vegetable broth
• 0.25 cup sun-dried tomatoes (packed in oil, drained and chopped)
• 2 can Great Northern beans (rinsed and drained)
• 3 cup fresh spinach
• 0.5 cup heavy cream
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1.5 teaspoon salt
• 0.75 teaspoon black pepper
• 0.25 cup Parmesan cheese (grated)
• 4 cup mixed greens
• 2 tablespoon red wine vinegar

Instructions

1. Bring a large pot of salted water to a boil. Add the chickpea rotini pasta and cook according to package directions until al dente. Drain well, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced yellow onion and cook until softened, about 3 to 4 minutes.
3. Stir in the minced garlic, 1 teaspoon of dried oregano, and 1 teaspoon of dried basil. Cook for 1 minute until fragrant.
4. Add the undrained diced tomatoes, vegetable broth, and chopped sun-dried tomatoes to the skillet. Bring to a simmer and cook for 5 minutes, stirring occasionally, to allow flavors to meld.
5. Stir in the rinsed and drained Great Northern beans and fresh spinach. Cook until the spinach wilts, about 2 minutes.
6. Reduce heat to low and stir in the heavy cream, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix until heated through.
7. Add the cooked pasta to the sauce, tossing to coat. If the sauce is too thick, add a splash or two of the reserved pasta water to reach desired consistency.
8. For the side salad, combine 4 cups of mixed greens with 3 tablespoons of olive oil, 2 tablespoons of red wine vinegar, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper in a medium bowl. Toss gently to combine.
9. Serve the pasta warm, garnished with optional grated Parmesan cheese, alongside the simple green salad.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or vegetable broth if needed to loosen the sauce.

Nutrition (per serving)

• Calories: 719
• Protein: 26 g
• Carbohydrates: 72.8 g
• Fat: 33 g
• Fiber: 19 g
• Sodium: 863 mg
• Saturated Fat: 7.5 g
• Sugar: 4.3 g
• Cholesterol: 16 mg