Pasta With Beans And Spinach Parmesan Recipes

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SPINACH AND BLACK BEAN PASTA



Spinach and Black Bean Pasta image

This is a very tasty and easy vegetarian pasta dish. It takes minimal time to prepare and has amazing flavor! It's also great served with brown rice!

Provided by Christine Wise Stroop

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 45m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package whole wheat rotini pasta
1 ½ cups vegetable broth
2 ½ cups chopped fresh spinach
½ cup chopped red onion
1 clove garlic, chopped
½ teaspoon cayenne pepper
salt and pepper to taste
1 (15 ounce) can black beans, drained and rinsed
1 cup frozen chopped broccoli
1 cup diced tomatoes
2 ounces freshly grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add rotini, and cook for 8 to 10 minutes, or until al dente; drain.
  • In a large saucepan over medium heat, bring the vegetable broth to a boil. Reduce heat, and mix in spinach, onion, garlic, cayenne pepper, salt, and pepper. Stir in the black beans and broccoli. Continue to cook and stir 5 to 10 minutes.
  • Stir the tomatoes into the saucepan, and continue cooking 10 minutes, or until all vegetables are tender. Serve over the cooked pasta. Garnish with Parmesan cheese.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 51.1 g, Cholesterol 6.2 mg, Fat 3.2 g, Fiber 9.1 g, Protein 14.9 g, SaturatedFat 1.4 g, Sodium 463 mg, Sugar 3.3 g

PASTA AND BEANS



Pasta and Beans image

This recipe is so quick and has been in my Italian family for years!

Provided by JENNIFER75

Categories     Main Dish Recipes     Pasta

Time 20m

Yield 4

Number Of Ingredients 6

1 ½ tablespoons extra virgin olive oil
1 onion, chopped
2 tomatoes, chopped
1 (15 ounce) can cannellini beans
2 cups penne pasta
salt to taste

Steps:

  • In a medium size saucepan heat the olive oil. Saute onion until tender. Stir in tomatoes and entire can of beans. Let simmer for 10 minutes.
  • Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Mix pasta with bean mixture and salt as desired.

Nutrition Facts : Calories 278.5 calories, Carbohydrate 46 g, Fat 6.4 g, Fiber 6.1 g, Protein 9.8 g, SaturatedFat 0.9 g, Sodium 227.5 mg, Sugar 4 g

PASTA WITH BEANS AND SPINACH PARMESAN



Pasta with Beans and Spinach Parmesan image

Make and share this Pasta with Beans and Spinach Parmesan recipe from Food.com.

Provided by Marie

Categories     Low Cholesterol

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups elbow macaroni (8oz)
1 cup thinly sliced onion
1 tablespoon minced garlic
1 tablespoon olive oil
1 tablespoon water
6 cups fresh spinach leaves
3 tomatoes, seeded & chopped
1 (15 ounce) can cannellini beans, rinsed & drained
1/3 cup grated parmesan cheese

Steps:

  • Cook pasta until just tender.
  • Ladle 1 cup of pasta cooking liquid into bowl and reserve.
  • Drain pasta.
  • Saute onion& garlic in oil, then add 1 T water to skillet& cook over medium heat until onion is golden and tender, stirring often.
  • Add 1 c reserved pasta cooking liquid, spinach& tomatoes to skillet.
  • Cover& cook until spinach wilts, about 3 minutes.
  • Add cannellini beans& pasta.
  • Cover& cook until heated, about 2 minutes.
  • Stir in cheese& season with salt& pepper.

PASTA WITH SPINACH, BEANS AND PANCETTA



Pasta With Spinach, Beans and Pancetta image

This is wonderful pasta with tons of flavor. It is incorporates a lot of different flavors but is well worth the little bit of extra time to make it. The white beans make for a very hearty creamy flavor along with the pancetta, and the spinach makes for a great light addition to the pasta. I hope you give this a try.

Provided by SarasotaCook

Categories     Pasta Shells

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 17

1 lb oricchette pasta (little ears or bow tie would work fine or small shells)
2/3 cup pancetta, diced
1 onion, medium and finely chopped
20 ounces cannellini beans, drained and rinsed (1 1/2 cans)
5 plum tomatoes (lightly seeded and chopped)
5 -6 ounces Baby Spinach (1 bag of fresh spinach)
5 teaspoons of minced garlic
1/2 teaspoon red pepper flakes (adjust as to how much heat you want)
1/2 cup dry white wine (chardonney or chablis)
1/2 cup chicken broth
1/4 cup parsley, chopped
1 tablespoon kosher salt
1 teaspoon black pepper
3 tablespoons olive oil, to (1 to saute the vegetables, 2 for the spinach)
1 tablespoon butter
1 cup grated parmesan cheese
4 tablespoons olive oil

Steps:

  • Bean sauce -- In a large saute pan, add 1 tablespoon of the olive oil and saute the pancetta until lightly brown. Then add the onion, red pepper flakes and continue cooking until the onion is slightly soft and translucent. Then add the beans, salt and pepper, wine, chicken broth, and parsley. Simmer 10-15 minutes on low. Mash up the beans slightly with a fork. The beans will naturally thicken the sauce.
  • Pasta -- While the beans cook, start cooking your pasta according to directions.
  • Spinach -- Now . while the beans simmer and the pasta cook, lets make the spinach. In a large skillet heat the 2 tablespoons olive oil and butter. Add the garlic and cook just a minute until lightly browned, then add the tomatoes and cook 3-4 minutes until they start to break down. Next, add the spinach and cook until lightly wilted just a couple of minutes, not too long. Add additional salt and pepper and cook until spinach is slightly wilted.
  • Combine -- Drain the pasta, (reserve a little of the water) and toss with the bean mixture, parmesan cheese, and the spinach mixture. Add a little of the pasta water if you would like a little more sauce. I also like to drizzle just a bit of good olive oil the top. ENJOY!
  • Some good toasted baguettes are perfect with this. Just topped with a little olive oil is all.

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