Penne with White Beans and Spinach Recipe

Name: Penne with White Beans and Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces, weight Dry Penne Pasta; 1 Tablespoon Olive Oil; 2 cloves Garlic, Minced; 1 can Cannellini Beans (15 Oz), Drained And Rinsed; 1/4 cups Sun-dried Tomatoes, Chopped; 3 cups Raw Baby Spinach; 1 Tablespoon Lemon Zest; 2 whole Lemons, Juiced; 1 teaspoon Salt; 1/4 teaspoons Cayenne Pepper; 1/4 cups Freshly Grated Parmesan Cheese (or More To Taste)

Servings: persons

8 ounces, weight Dry Penne Pasta
1 Tablespoon Olive Oil
2 cloves Garlic, Minced
1 can Cannellini Beans (15 Oz), Drained And Rinsed
1/4 cups Sun-dried Tomatoes, Chopped
3 cups Raw Baby Spinach
1 Tablespoon Lemon Zest
2 whole Lemons, Juiced
1 teaspoon Salt
1/4 teaspoons Cayenne Pepper
1/4 cups Freshly Grated Parmesan Cheese (or More To Taste)

1
Cook the pasta according to package directions in boiling salted water.
2
When cooked, drain the pasta and reserve one half cup of cooking liquid.
3
Set both the pasta and the water aside.
4
In a large skillet or Dutch oven, heat the olive oil.
5
Add the minced garlic and saute for two minutes, until toasted and fragrant (be careful not to burn!).
6
Add the cooked pasta, beans, sundried tomatoes and spinach and cook until spinach wilts.
7
Once spinach wilts, add the lemon zest, juice, salt, cayenne and cheese and toss well.
8
Add some of the cooking water if the mixture seems dry.
9
Once everything is heated through, serve!

423

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: 8 ounces, weight Dry Penne Pasta, 1 Tablespoon Olive Oil, 2 cloves Garlic, Minced, 1 can Cannellini Beans (15 Oz), Drained And Rinsed, and more.

Yes, Penne with White Beans and Spinach 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 White Beans and Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions