Pasta with White Bean and Tomato Sauce, Arugula, and Parmesan

Pasta with White Bean and Tomato Sauce, Arugula, and Parmesan
Tyler Sullivan


  •   One 15-ounce can fire-roasted, diced tomatoes
  •   One 15-ounce can white beans
  • 1 Teaspoon  minced garlic
  •  Pinch of  salt, plus more for cooking the pasta
  •  Pinch of  pepper, plus more to taste
  • 3 Cups  pasta
  • 1 Cup  arugula
  •   Parmesan, to taste

Really simple, really easy, and packed with flavor, this pasta with white bean and tomato sauce is one of my favorites. While the variations on this sauce are endless (a suggestion I love is spicing it up with some kale and cabbage, or switching the white beans out for some kidney beans), this combination is a good staple. The beans and fire-roasted tomatoes give a hearty element to the dish (not to mention the pasta), but fresher notes are brought to life with the cold, crisp arugula and shaved Parmesan topping. Oh, and add some crushed red pepper flakes for some added spice (if the fire-roasted tomatoes aren't already enough). 

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Empty the can of tomatoes into a small- to medium-sized pan and simmer over medium heat. Add the white beans, followed by the garlic, salt, and pepper. Once the sauce begins to bubble, cover and reduce the heat to low.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta. Stir the sauce occasionally until the pasta is cooked. Drain and plate the pasta, and top with the sauce. Then, add the arugula, followed by the Parmesan. Season with additional pepper, to taste.


Calories per serving:

866 calories

Dietary restrictions:

High Fiber, Low Fat Vegetarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:



  • Fat 4g 6%
  • Carbs 171g 57%
  • Saturated 1g 3%
  • Fiber 19g 78%
  • Sugars 10g
  • Monounsaturated 0g
  • Polyunsaturated 1g
  • Protein 38g 76%
  • Sodium 413mg 17%
  • Calcium 277mg 28%
  • Magnesium 218mg 55%
  • Potassium 1,766mg 50%
  • Iron 10mg 54%
  • Zinc 5mg 33%
  • Phosphorus 535mg 76%
  • Vitamin A 54µg 6%
  • Vitamin C 29mg 48%
  • Thiamin (B1) 2mg 105%
  • Riboflavin (B2) 0mg 18%
  • Niacin (B3) 4mg 22%
  • Vitamin B6 1mg 32%
  • Folic Acid (B9) 193µg 48%
  • Vitamin E 3mg 16%
  • Vitamin K 23µg 29%
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