Pasta with Beans and Spinach
The starting point for this is to have 2 cups of cooked beans in their cooking liquid. If using canned beans, use a combination of 1/2 cup broth (chicken or veggie) and half a cup of the pasta cooking water (in addition to the pasta cooking water below).
Ingredients
2 cups / 2 cans cups / cans beans (cooked with their cooking water OR canned, rinsed)
- Entity
- beans
- Category
- legume
- Wikidata
- Q379813
4 cups spinach (loosely packed, well rinsed)
- Entity
- spinach
- Category
- vegetable
- Wikidata
- Q81464
olive oil
- Entity
- olive oil
- Category
- fat
- Wikidata
- Q93165
1 lb pasta
- Entity
- pasta
- Category
- starch
- Wikidata
- Q3897473
1 onion (diced)
- Entity
- onion
- Category
- allium
- Wikidata
- Q23485
2-3 cloves garlic (minced)
- Entity
- garlic
- Category
- allium
- Wikidata
- Q23400
pinch red pepper flakes
- Entity
- red pepper flakes
- Category
- spice
- Wikidata
- Q5190222
1/2 lemon
- Entity
- lemon
- Category
- fruit
- Wikidata
- Q2157233
1 tsp sage
- Entity
- sage
- Category
- herb
- Wikidata
- Q23769546
1 tsp thyme
- Entity
- thyme
- Category
- spice
- Wikidata
- Q148668
- Pasta cooking water as needed
salt
- Entity
- salt
- Category
- condiment
- Wikidata
- Q11254
pepper
- Entity
- pepper
- Category
- spice
- Wikidata
- Q3143131
Parmesan cheese
- Entity
- Parmesan cheese
- Category
- dairy
- Wikidata
- Q155922
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Instructions
Put on water for pasta.
Sauté onions in the oil in a large skillet until translucent.
Add garlic and red pepper flakes and sauté for 30 more seconds while stirring.
Add beans and their liquid with the sage, thyme and salt and pepper.
Lower heat and simmer while waiting for the water for pasta to begin to boil.
Add pasta to water.
Mash about 1/2 of the beans in the pan, leaving the rest whole.
If beans start to stick to pan, ladle in 1/2 cup of the pasta cooking water at a time until you have a thick sauce and the beans are not in danger of sticking or browning on the pan bottom.
Reserve a cup of the cooking water and drain the rest of the pasta.
Add the spinach to the sauté pan. Add some of the reserved cooking water as necessary if too thick. Stir until the spinach is just wilted.
Turn off the pan and remove from the heat.
Add the juice from the lemon.
Add the cooked pasta to the pan and 1 tablespoon or so of olive oil. Toss to coat.
Serve with shaved or grated parmesan.