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


Cal/Serving: 868
Daily Value: 43%
Servings: 2

High-Fiber, Low-Fat
Vegetarian, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Vitamin A487IU10%
Vitamin C22mg36%
Thiamin (B1)0mg28%
Riboflavin (B2)0mg16%
Niacin (B3)4mg22%
Vitamin B61mg31%
Folic Acid (B9)193µg48%
Vitamin E3mg17%
Vitamin K23µg29%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Wicked Dessert Puffs
Puff pastry pockets filled with a chocolate peanut butter cup candy... now that's wicked good!...
Quick and Easy Chili
It just doesn’t get any easier or more delicious than this! Sautéed ground beef, onion...
Roasted Brussels Sprouts with Bacon
Maybe I am being a little hyperbolic, but the sweet-salty-crisp combination of bacon and maple...

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

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). 

Click here to see Eat Your Legumes — They're Good for You.


  • 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


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.

Recipe Details

Servings: 2
Total time: 20-30 minutes
Cuisine: Italian
Special Designations: Vegan, Vegetarian, Kid-friendly, Healthy

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).

Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
Please answer this Captcha to prove you are human
Enter the characters shown in the image.
Please answer this Captcha to prove you are human