Garlicky Spinach and White Bean Pasta Recipe

Garlicky Spinach and White Bean Pasta Recipe

1 (10 oz.) bag spinach 2 tsp. olive oil 3 cloves garlic, minced pinch of red pepper flakes 2 (14 1/2 oz.) cans Italian stewed tomatoes, chopped (undrained) 1 tsp. dried basil 1 tsp. dried oregano 1/4 tsp. salt 1/4 tsp. pepper 1 (15 1/2 oz.) can white beans, drained and rinsed 10 oz. rigatoni or spiral pasta 2 tbsp. Parmesan cheese

1 bunch spinach chopped 4 garlic cloves minced 1/4 tsp red pepper flakes 1 can of canellini beans, drained and rinsed thoroughly 1 lemon, juiced and zested

How to cook garlic spinach with white beans?

Heat a large skillet. Add oil. Sauté garlic 1 minute. Lower heat to med and cover. Cook just long enough to wilt spinach (about 3 minutes). Add beans & stock and heat through. Serve.

How to make garlicky spinach and pistachios pasta?

Add pasta and cook according to package instructions until al dente. After pasta has been cooking for about 2 minutes, melt the butter in a large skillet over medium-high heat. Add the pistachios, garlic and capers and cook, stirring to keep the garlic from scorching, until fragrant, about 1 minute.

How do you make Tuscan white bean pasta?

Heat the olive oil and butter in a large skillet over medium-low heat. Add the garlic and sauté for about a minute, or until it has softened and become very fragrant. Add the tomatoes, salt, pepper and basil. Sauté the tomatoes until the skins burst and the tomatoes begin to release their juices.

How to make Greek pasta with tomatoes and white beans?

Cook the pasta in a large pot of boiling salted water until al dente. Meanwhile, combine tomatoes and beans in a large non-stick skillet. Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly. Serve sauce over pasta, and sprinkle with feta.

Pasta with Garlic Spinach and White Beans

Directions. Place water, garlic and spinach in a large skillet. Cook, covered, over medium heat just until tender, 2–3 minutes, stirring occasionally. Stir in remaining ingredients; heat through.

In a skillet cook the garlic in the oil over moderate heat, stirring, until it is pale golden, add the spinach, and cook it, stirring, until it is wilted.

Add the minced garlic to further infuse the oil. Add the diced onions and saute. Add the Spinach and saute. Add the white beans and gently turn to incorporate. In a large pot combine the spinach bean mixture into the cooked spaghetti. If it seems too dry add some of the reserved cooking liquid and a touch more olive oil.

Heat 2 tablespoons oil in a medium saucepan over medium-high heat until shimmering. Add onions, celery, garlic, and rosemary. Cook, stirring frequently, until onions and garlic are softened but not browned, about 4 minutes. Add broth, bay leaves and beans. Bring to a boil, reduce to a bare simmer and cook for 10 minutes.

Heat oil and garlic in a large deep skillet over medium heat until garlic is lightly golden brown, about 2 minutes. Remove from heat, add 4 cups water and whisk in bouillon base.

Pasta with Garlicky White Beans and Spinach

Directions. Instructions Checklist. Step 1. Bring a large pot of water to a boil. Add the spinach and kale and cook until tender, about 3 minutes. With tongs or a slotted spoon, transfer the greens to a colander and rinse under cold water. Wrap in a clean towel and squeeze out as much liquid as possible. Keep the water boiling.

1. Boil water for pasta and cook until al dente following package directions. 2. While pasta is cooking, saute garlic and onion with 1 Tbsp. oil in a large skillet over medium-high heat for about a minute, add precooked chicken and saute for another minute. Stir in beans, spinach, broth, tomato, basil and oregano and bring to a boil.

1 package Knorr Selects™ Roasted Garlic & Olive Oil with Penne Pasta 2 Tbsp. grated Parmesan cheese 2 Tbsp. thinly sliced fresh basil leaves. Make It: Heat olive oil in large nonstick skillet over medium-high heat and cook spinach 1 minute; stir in beans and cook until beans are heated through and spinach is wilted, about 2 minutes.

Set aside. In a large skillet or dutch oven, heat the olive oil. Add the minced garlic and saute for two minutes, until toasted and fragrant (be careful not to burn!). Add the cooked pasta, beans, sundried tomatoes and spinach and cook until spinach wilts. Add the lemon zest, juice, salt, cayenne and cheese and toss well.

Stir the diced tomato into the onions and cook 2 to 3 minutes, until some of the tomato liquid has evaporated and the tomatoes are beginning to break down. Add the spinach and stir until wilted. Add the beans and chicken stock, and simmer for a few minutes until most of the liquid has evaporated and the beans are warmed through.

Creamy Pasta with White Beans and Spinach

Step 2. Remove all bacon fat except 1 tablespoon. Add shallots and garlic and continue to cook until shallots are light brown, 1–2 minutes. Step 3. Add beans and chicken broth; bring to a boil, 1 minute. Add spinach, reserved bacon, salt and pepper; continue cooking until spinach wilts, 2–3 minutes. Step 4.

Instructions. Prepare pasta following directions on the box. Melt butter over medium heat in a large skillet or dutch oven. Add garlic and continue to stir and cook until fragrant; about 30 seconds. Add spinach; season with salt, pepper, and basil, and cook until spinach is wilted; about 1 to 2 minutes.

garlic, baby spinach, lemon juice, salt, cream cheese, whole wheat penne pasta and 5 more Crispy Pork Chop with Smoky Chorizo White Beans Seconds butter, pork chops, kale, rosemary, white beans, diced chorizo and 1 more

The white beans & greens cook into a lush garlicky sauce whilst the pasta is cooking making this an easy after-work dinner. The last time I made this I used tinned butterbeans, but cannellini beans work equally as well here, the point is for the beans to soften and slightly disintegrate to form the pasta sauce.

Tuscan Pasta with Cannellini Beans Recipes. 177,875 suggested recipes. Tuscan Cannellini Bean and Pork Soup Pork. salt, Parmesan cheese, onion, boneless pork chops, cannellini beans and 6 more. Roasted Tomato and Cannellini Bean Pasta Forks Over Knives. fire roasted tomatoes, pasta, salt, wheat, low sodium vegetable stock and 13 more.

Garlic Spinach With White Beans Recipe

Add the olive oil to a large (deeper style) nonstick skillet set over medium heat. When hot, add in the onion and cook for about 2 minutes, until it starts to soften. Add in the garlic and cook for 30 seconds, until fragrant. Add in the green beans, penne, broth, salt and pepper and mix to combine.

Instructions. Cook pasta one minute shy of the ingredients. Add beans, broth, nutritional yeast, garlic powder, salt and pepper to a blender until creamy and smooth. Add to hot, drained pasta and toss to combine. Warm the sauce on medium heat for 1 minute then serve.

Saute; a couple of cloves of chopped garlic in olive oil in a large, deep skillet over medium heat. Add 2 cups of chopped fresh or canned tomatoes and cook for 5 minutes, or until saucy; add 1.5 cups canned white beans (or about 1 cup of cooked beans) and heat until bubbly. Add a little more minced garlic, then a pound of cooked penne pasta.

Heat oil in a large skillet over medium heat. Add garlic and pepper flakes and cook, stirring often, until golden brown, about 5 minutes. Add greens (in batches, if needed), and cook, tossing often, until wilted and bright green, 3 to 4 minutes.

Pasta with Sausage and Spinach is a quick and simple 30-minute recipe for a delicious homemade dinner -- even on your busiest weeknights! With zesty Italian sausage, tender pasta, fresh greens and plenty of garlic, wine and Parmesan cheese, this is an easy meal that the whole family will love.

Pasta with Spinach and Cannellini Beans

Add the garlic and cook, stirring, until golden, about 1 minute. Add the spinach, a handful at a time, stirring until all the spinach is wilted, about 2 minutes. Add the white beans, grape tomatoes, broth, salt, and pepper to the skillet; bring to a simmer over medium-high heat. Cook until the broth is slightly thickened, about 3 minutes.

Make the pasta, and put it all together. Prepare the pasta according to the package directions, but also throw the white beans into the pot when you add the pasta to the boiling water. While the pasta and beans cook, empty the spinach into your colander. When the pasta is done, drain it right over the spinach.

In a soup pot, add the olive oil and set heat to medium. Add the diced onion and garlic cloves. Cook until onions are softened. Add the chicken or vegetable stock (or water), crushed tomatoes with their juice, white beans, bay leaves, and - if using - crushed red pepper flakes. Bring to a boil, then reduce to a simmer and cook for 30 minutes or until the white beans are almost fork-tender.

Directions. Instructions Checklist. Step 1. Heat 1 tablespoon oil in a large pot over medium heat. Add half the garlic and cook until beginning to brown, 1 to 2 minutes. Add spinach and 1/4 teaspoon salt and toss to coat. Cook, stirring once or twice, until mostly wilted, 3 to 5 minutes. Remove from heat and stir in lemon juice.

Add cumin, coriander, thyme, and sage and continue to sauté for 3 to 4 minutes. Add white beans (with their juices) and roasted garlic and season with salt and pepper. Sauté mixture for 2 to 3 minutes before adding 2 cups of stock and reducing temperature to medium-low. Simmer mixture for 5 to 6 minutes. Season with salt and pepper.

Garlicky White Beans with Spinach and Tomatoes Recipe

Drain. Place the pasta in a large bowl and drizzle with the olive oil, tossing to coat. Heat a large Dutch oven over medium-high heat. Coat the pan with cooking spray or a little exra-virgin olive oil. Add the garlic and sauté for 1 minute or until the garlic begins to brown. Add the pasta mixture, tomatoes, pepper, and beans.

In a large skillet over medium heat, warm the olive oil. Add the garlic and sage and cook until lightly golden, about 2 minutes. Add the wine and cook until nearly evaporated, about 3 minutes. Add the beans and the squeeze the tomatoes into the beans with your hands. Season with a healthy pinch of salt and pepper.

Stir in the beans, shrimp, broth, basil, and crushed red pepper; cover and bring to a boil. Reduce the heat and simmer, covered, until the shrimp are just opaque in the center, 3–4 minutes. Transfer the pasta to a large serving bowl, top with the shrimp mixture, and toss to mix. Serve at once. Yields 1 1/2 cups per serving.

Add the greens and stir. Lay the tomatoes on top of the green and beans mixture. Add the pepper flakes or hot pepper now, if using, along with the remaining garlic. Bring to high pressure again for 2 minutes. Remove from the heat and let the pressure come down naturally. Carefully open the lid and add salt and pepper, to taste.

Cover, and cook, stirring occasionally, 3 minutes. Add 1 can of beans with liquid. Drain remaining can of beans; rinse beans, and add to pan. Cook, stirring occasionally, until heated. Season to taste with freshly ground black pepper. 4. Drain pasta, and transfer to serving dishes; top with bean mixture, and serve.

One-Pot White Bean Pasta (15 Minutes!)

Reserve remaining whole beans and any remaining liquid. In a large soup pot over medium-high heat, heat oil, a turn of the pan. Add bacon and render 2–3 minutes; remove to a plate. Add chopped onion, fennel, carrot, celery, garlic, thyme, rosemary, salt and pepper. Partially cover and cook 10 minutes, stirring occasionally.

In a large skillet over medium heat; add olive oil. Saute parboiled stems until tender, approximately 5 minutes. Add drained and rinsed cannellini beans and garlic; stirring constantly for 30 seconds (be careful not to burn garlic). Add wilted Swiss chard leaves to the mixture. Season with salt and pepper. Serve hot.

Heat remaining oil in the same skillet over medium-high heat and add onion, garlic and sage; cook 4 minutes stirring occasionally until golden. Stir in vinegar and cook 30 seconds. Add broth, bring to a boil and cook 2 minutes. Stir in beans and spinach and cook until the spinach wilts, about 2 to 3 minutes. Remove from heat and stir in shrimp.

Roast the Garlic: Drizzle the garlic with a tiny bit of olive oil and wrap with foil. Roast for 30 minutes at 400 degrees. Make the Soup: Heat olive oil in a large pot over medium heat. Add onions and cook until softened, about 6 minutes. Add oregano, red pepper flakes, and tomato paste and stir well to incorporate.

Bring to a simmer. Add butter, lemon juice, and the remaining salmon marinade. Give a quick stir to combine. Bring to a simmer. 5. Add the drained white beans and toss for 2 minutes to cook up in the sauce. Push beans to the side and add salmon back to the pan and reheat for another minute.