Penne With Spinach And White Beans Recipe

Name: Penne With Spinach And White Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb whole wheat penne; 1 TB red chili oil; 4 large cloves of garlic, minced; 1 10 oz. package frozen spinach, defrosted; 2 TBS balsamic vinegar; 1 tsp red pepper flakes (or more, to taste); 1 tsp dried oregano; 1 tsp salt; 1 15 oz. can of cannellini (or other small white) beans; Good quality olive oil; 2 oz. Pecorino Romano cheese, grated

Servings: persons

1/2 lb whole wheat penne
1 TB red chili oil
4 large cloves of garlic, minced
1 10 oz. package frozen spinach, defrosted
2 TBS balsamic vinegar
1 tsp red pepper flakes (or more, to taste)
1 tsp dried oregano
1 tsp salt
1 15 oz. can of cannellini (or other small white) beans
Good quality olive oil
2 oz. Pecorino Romano cheese, grated

1
Bring salted water to a boil. Cook pasta a minute or two less than package directions. Drain, reserving a couple cups of the pasta water and set aside.
2
Meanwhile, heat chili oil in a large saucepan over medium-high heat. Once hot, add garlic and stir for a few minutes. Add spinach (do not squeeze water out of spinach, and don't worry about defrosting it 100%, most of the way is okay), vinegar, and spices (do yourself a favor and don't taste it at this point, the vinegar will taste too strong-it needs time to reduce and mellow). Cook for about five minutes, stirring often. Add cannellini beans, and cook about five minutes more, stirring occasionally.
3
Add pasta and a ladleful of the reserved pasta water. Stir a few minutes until everything is heated through and liquid has thickened a bit. Taste and adjust seasonings as necessary.
4
Stir in a bit of olive oil (a tablespoon or so) and heat through. Turn off heat and stir in cheese.
5
After plating, shave a bit more cheese on each serving.

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 lb whole wheat penne, 1 TB red chili oil, 4 large cloves of garlic, minced, 1 10 oz. package frozen spinach, defrosted, and more.

Yes, Penne With Spinach And White Beans falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Penne With Spinach And White Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions