This is the kind of dinner to keep in regular rotation: mostly pantry ingredients, one pot for the pasta, and very little chopping. The beans make it feel more substantial without needing meat.
Use any short pasta you have around. The starchy pasta water helps pull the tomatoes, beans, and olive oil into a simple sauce.
What you’ll need
- 8 ounces short pasta, such as penne, rotini, or shells
- 1 tablespoon olive oil
- 2 cloves garlic, minced, or 1/2 teaspoon garlic powder
- 1 can (15 ounces) cannellini beans or other white beans, drained and rinsed
- 1 can (14 to 15 ounces) diced tomatoes
- 3 packed cups baby spinach
- 1/3 cup grated Parmesan, plus more for serving if you like
- Salt, pepper, and dried Italian seasoning or red pepper flakes, to taste
Make it
- Cook the pasta in salted water. Before draining, scoop out about 1 cup of the cooking water.
- While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add garlic and cook for about 30 seconds.
- Add the beans, tomatoes, and a pinch of Italian seasoning or red pepper flakes. Simmer for 4 to 5 minutes.
- Add the spinach and stir until wilted. Add the drained pasta, Parmesan, and a splash of pasta water. Toss until lightly saucy. Season with salt and pepper.
Why these ingredients
White beans bring fiber and some protein, while tomatoes and spinach add vegetables and a range of micronutrients. Pasta provides an affordable, familiar base, and Parmesan adds savory flavor so a small amount goes a long way.
Make it easier
Skip the garlic and use garlic powder if that is what you have. Frozen spinach works well too: stir in about 1 cup during the last few minutes of simmering. Leftovers keep in the refrigerator for up to 3 days and reheat well with a spoonful of water.