Meatless Monday: White Bean and Spinach Pasta

October 15, 2012

White bean and spinach pasta is a quick and easy meal for any night of the week.  Cooked pasta is added to a mixture of spinach, onion, and white beans before being sprinkled with parmesan cheese.  You can get this dish on the table in less than 30 minutes.  Any busy parent will want this tasty recipe handy in their kitchen.

White Bean and Spinach Pasta


1 tablespoon olive oil
1 medium onion, minced (about 1 cup)
1/4 teaspoon crushed red pepper
1 packet Swanson® Flavor Boost™ Concentrated Vegetable Broth
1 package (about 6 ounces) fresh baby spinach (about 8 cups)
1 can (about 15 ounces) white kidney beans (cannellini), rinsed and drained
1/4 cup grated Parmesan cheese
1 cup ditalini pasta, cooked and drained (about 2 cups)
Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook until tender, stirring occasionally. Stir in the red pepper, concentrated broth and spinach. Cover and cook until the spinach is wilted.
Add the beans, cheese and pasta and toss to coat.

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