Pasta with Beans and Spinach

Oxmoor House
4 servings (serving size: 1 1/4 cup)


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6 ounces (about 1 1/2 cups) uncooked gemelli (short tube-shaped pasta) or farfalle (bow tie pasta)
1 (15-ounce) can cannellini beans or other white beans
4 cups torn spinach
2 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar
1 tablespoon chopped fresh or 1 teaspoon dried basil
1 garlic clove, minced
1/4 teaspoon salt
1/2 cup (2 ounces) preshredded fresh Parmesan cheese
1/2 teaspoon freshly ground pepper


Cook pasta according to package directions, omitting salt and fat.

Place beans in a colander; place spinach on top of beans. Set aside.

Combine olive oil and next 4 ingredients in a small bowl.

When pasta is done, remove 1/4 cup pasta water from pan; set aside. Pour remaining pasta water and pasta over spinach and beans in colander. Stir 1/4 cup reserved pasta water into reserved olive oil mixture.

Drain pasta mixture well; place in a large bowl. Pour olive oil mixture over pasta mixture; toss well. Sprinkle with Parmesan cheese and pepper; toss well. Let stand 5 minutes; serve warm.

Created date

April 2008

Nutritional Information

Calories 371
Caloriesfromfat 28 %
Fat 11.7 g
Satfat 3.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 17.9 g
Carbohydrate 48.7 g
Fiber 7.3 g
Cholesterol 10 mg
Iron 0.0 mg
Sodium 754 mg
Calcium 0.0 mg