Description
A flavorful and healthy pasta dish made with spinach, white beans, and a vibrant homemade pesto sauce. Perfect for a quick vegetarian dinner.
Ingredients
Units
Scale
- 8 oz pasta (penne or fusilli)
- 2 cups fresh spinach
- 1 can (15 oz) white beans, drained and rinsed
- 1/2 cup basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 cloves garlic
- 2 tbsp lemon juice
- Salt and pepper to taste
- 1/4 cup pasta water (reserved)
Instructions
- Cook the pasta according to package instructions. Reserve 1/4 cup of pasta water, then drain and set aside.
- In a food processor, combine spinach, basil, Parmesan, garlic, lemon juice, salt, and pepper. Blend until roughly combined.
- Slowly add olive oil while blending to form a smooth pesto.
- In a large pan, add the cooked pasta, white beans, and pesto. Mix well to coat evenly.
- Add reserved pasta water a little at a time to loosen the sauce, if needed.
- Cook over low heat for 2-3 minutes until heated through. Serve warm.
Notes
- For a vegan version, use nutritional yeast instead of Parmesan.
- Add cherry tomatoes or roasted veggies for extra flavor and color.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 8mg