Thyme-Scented White Bean Pasta Skillet
A speedy and savory one-pan pasta dish featuring whole wheat penne, white beans, spinach, and diced tomatoes, infused with fragrant thyme.
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Servings: 5
- Cuisine: Italian
- Difficulty: Easy
- Cost: $1.81/serving
Dietary
- Nut-Free
- Soy-Free
- Egg-Free
- Vegetarian
- High-Protein
- High-Fiber
- Pescatarian
Tags
- one-pot
- quick
- healthy
- comfort food
- savory
- budget-friendly
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion (medium, diced)
- 3 clove garlic (minced)
- 1 can diced tomatoes (undrained)
- 1 can white beans (rinsed and drained)
- 4 cup vegetable broth
- 8 ounce whole wheat penne pasta
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 5 ounce fresh spinach
- 0.25 cup shredded Parmesan cheese (for serving)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced yellow onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
- Stir in canned diced tomatoes (undrained), rinsed and drained white beans, vegetable broth, whole wheat penne pasta, dried thyme, salt, and black pepper. Bring to a vigorous simmer, stirring occasionally to prevent pasta from sticking.
- Reduce heat to medium-low, cover, and cook for 12-15 minutes, or until pasta is al dente and most of the liquid has been absorbed, stirring occasionally.
- Stir in fresh spinach until wilted, about 2 minutes. Taste and adjust seasonings if needed.
- Serve immediately, optionally topped with shredded Parmesan cheese.
Notes
This dish is best enjoyed fresh but reheats well for next-day lunches. Add a splash of broth or water when reheating to maintain creaminess.
Nutrition (per serving)
- Calories: 420
- Protein: 22.4 g
- Carbohydrates: 70.8 g
- Fat: 6.8 g
- Fiber: 14.5 g
- Sodium: 750 mg
- Saturated Fat: 1.4 g
- Sugar: 5.5 g
- Cholesterol: 4 mg