Pasta with Spinach and Beans

From www.foodfanatic.com by Lisa Grant
Pasta with Spinach and Beans

Pasta with Spinach and Beans Photo

Pasta has always been a staple in my pantry. It makes an easy quick dinner and is very economical. In this pasta dish, I add some chick peas as a source of protein. Fire roasted tomatoes and spinach add nutrition, color and flavor.

I also tried out a tomato pasta. Feel free to use plain penne or even try out another veggie variety. It is the perfect comfort dish on a cool fall night.

I miss my summer bounty of fresh Jersey tomatoes. When the cooler weather comes, I like to stock up with cans of fire roasted tomatoes. When added to a pasta dish, they have an extra special sweetness that regular canned tomatoes just don’t have.

Pasta with Spinach and Beans Picture

Of course, you can roast and can your own, which I do every summer, but eventually my supply runs out. So I purchase plenty of cans of fire roasted tomatoes as the next best thing.

I like to slather my dish of pasta with some good Italian Parmesan cheese and crushed red pepper. However, I always serve the cheese on the side, especially if there is a vegan at my table. I make plenty of vegetarian dishes but when I need a vegan meal, I can struggle with coming up with something.

If you leave off the cheese, this is the perfect vegan meal.

Pasta with Spinach and Beans Image

You can serve this dish with a fancy salad such as a Roasted Beet and Avocado Salad or a Grilled Pear Salad, if you want to make dinner extra special. Or you can serve a light dessert, such as a winter fruit salad to complete your meal.

If you are looking for a vegan or vegetarian meal, give this one a try. It’s quick and easy to make but also delicious. Everyone will be giving big compliments to the chef! 

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Pasta with Spinach and Beans Recipe

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Ingredients

  • 12 ounces penne
  • 2 tablespoons olive oil
  • 3 cloves crushed garlic
  • 1 14.5 ounce can fire roasted tomatoes
  • 5 ounces chopped frozen spinach
  • 1 15-ounce can garbanzo beans, rinsed and drained
  • 2 teaspoons dried basil
  • salt and red pepper, to taste
  • parmesan cheese, for serving

Directions

  1. In a large pot of salted water, cook pasta ala dente per package directions.
  2. Drain and keep warm. Reserve a half cup of pasta water.
  3. While pasta is cooking, heat olive oil on medium heat in a large frying pan. Add garlic, tomatoes and spinach.
  4. Cook for about 10 minutes or until the sauce is simmering.
  5. Add beans and basil. Cook for another 5 minutes on low heat.
  6. Add pasta and reserved half cup of pasta water. Stir well and cook until bubbly.
  7. Season pasta to taste with salt and red pepper.
  8. Serve in a large bowl with plenty of Parmesan cheese on the side.

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