White Beans & Spinach Pasta

White Bean & Spinach Pasta

Here is a simple vegetarian dish that I like to reserve for Meatless Mondays. It’s perfect for any night of the week, but I’m craving pasta so this is what I am looking to prepare for the evening.

White Bean & Spinach Pasta 1

Start with a large sauce pan to boil the pasta shells in salted water. Let it cook for 10 – 12 minutes. (al dente)

To a large sauté pan, add the sliced shallots, spinach, white beans, crushed tomatoes, red chili flakes, black pepper, and salt to taste.

White Bean & Spinach Pasta 2

In a large serving bowl, add the ricotta cheese, mozzarella drained pasta, and spinach mix.

Serve, and then top with graded parmesan cheese and diced sun dried tomatoes.

White Bean & Spinach Pasta

White Beans & Spinach Pasta
Prep time
Cook time
Total time
Recipe type: Pasta, Vegetarian
Serves: 3 to 4
  • 3 cups of shell pasta
  • 6 cups of baby spinach
  • 12 oz. of crushed tomatoes
  • 12 oz. of white beans
  • 2 table spoons of chopped shallots
  • 1 table spoon of extra virgin olive oil
  • 2 cups of ricotta cheese
  • 1 cup of mozzarella cheese
  • 1 cup of chopped sun dried tomatoes
  • 1 cup of shredded parmesan cheese
  • 3 table spoons of red chili flakes
  • salt & pepper to taste
  1. To a large pot of boiling salted water, add the paste and let it cook for 10 to 12 minutes. Or al dente.
  2. In a large sauté pan, combine the shallots, baby spinach, white beans, tomatoes and seasoning.
  3. Once the pasta is done, add the ricotta, mozzarella, and pasta to a large bowl and stir in the spinach mix.
  4. Serve with graded parmesan cheese and chopped sun dried tomatoes.


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