PENNE WITH TOMATOES & WHITE BEANS
I learned how to make this dish from friends in Genoa, Italy, where they're known for creating tasty combinations of veggies, pasta and beans. You can sub feta cheese to give this a Greek twist. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Add tomatoes and beans. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes to allow flavors to blend., Add spinach, olives, salt and pepper; cook and stir over medium heat until spinach is wilted. Drain pasta; top with tomato mixture and cheese.
Nutrition Facts : Calories 491 calories, Fat 13g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 1505mg sodium, Carbohydrate 77g carbohydrate (14g sugars, Fiber 9g fiber), Protein 19g protein.
PASTA IN TOMATO SAUCE WITH WHITE BEANS AND SPINACH
The other night I wanted pasta and beans, but not like a soup. I looked through some recipes and nothing was quite what I wanted -- so I threw this together, and it rocked! You can vary the herbs according to what you have handy, and use any type of white bean (navy, cannellini, great northern, etc). Any extra sauce can be kept in the fridge and reheated -- just be sure to add a little of the starchy pasta water if needed to thin it out, as it gets pretty thick and clumpy.
Provided by Spice Princess
Categories Spinach
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook the pasta according to the package directions. When it's done, drain and reserve a little of the cooking water (1/2 cup or so). Return to the pot and keep warm while the sauce cooks.
- Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion, garlic, carrot, and celery and cook, stirring frequently, until soft, 2 or 3 minutes. Add the tomato puree, beans, sun-dried tomatoes, and herbs to the pot and stir well. Season with salt and pepper. Simmer over medium-low heat while the pasta cooks. Toward the end of the cooking time, add the spinach to the sauce and cook just until heated through.
- Add the cooked pasta to the sauce and mix thoroughly, adding enough of the pasta water to make the sauce the consistency you like. Serve hot, garnished with the grated Parmesan.
Nutrition Facts : Calories 519.6, Fat 10.4, SaturatedFat 2.4, Cholesterol 5.5, Sodium 259.2, Carbohydrate 89.6, Fiber 11.2, Sugar 9.6, Protein 24.8
PASTA WITH FRESH TOMATO SAUCE
This pasta dish is wonderful served with a green salad. The best thing about it is that you can put this meal together in just a few minutes.
Provided by kelcampbell
Categories Main Dish Recipes Pasta
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook 10 minutes, until al dente, and drain.
- In a large bowl, toss the cooked pasta with the tomatoes, Italian dressing, basil, red onion, and Parmesan cheese.
Nutrition Facts : Calories 256.8 calories, Carbohydrate 46.9 g, Cholesterol 3.1 mg, Fat 3.1 g, Fiber 3.4 g, Protein 9.8 g, SaturatedFat 0.8 g, Sodium 247.9 mg, Sugar 3.3 g
GREEK PASTA WITH TOMATOES AND WHITE BEANS
An easy, quick, and tasty recipe. The flavors are wonderfully different as they are combined and meld together.
Provided by Joelene Craver
Categories World Cuisine Recipes European Greek
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- 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. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
- Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
- Serve sauce over pasta, and sprinkle with feta.
Nutrition Facts : Calories 459.8 calories, Carbohydrate 79 g, Cholesterol 16.7 mg, Fat 5.9 g, Fiber 11.5 g, Protein 23.4 g, SaturatedFat 3.2 g, Sodium 592.8 mg, Sugar 8.3 g
PASTA WITH TOMATOES AND BEANS
This pasta is one reason I always keep a few cans of tomatoes and cannellinis in my pantry. Beans contribute protein to this pasta, which makes a great vegan dish if you serve it without the cheese.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, sauces and gravies, main course
Time 30m
Yield Serves four
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil.
- Meanwhile, heat the olive oil over medium heat in a large skillet or saucepan. Add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, and stir together until fragrant, about 30 seconds. Add the tomatoes with juice and a pinch of sugar. Raise the heat slightly, and cook, stirring, until the tomatoes are bubbling vigorously. Lower the heat to medium-low, and cook gently, stirring and mashing the tomatoes often with the back of your spoon until they have cooked down into a thick, fragrant sauce, 15 to 20 minutes. Stir in the beans and the herbs, and season to taste with salt and pepper. Keep warm.
- When the pasta water comes to a boil, salt generously and add the pasta. Cook al dente, following the recommendations on the package but checking about a minute before the indicated time. When the pasta is just about done, check to see if the tomato sauce seems dry. If so, add up to 1/4 cup of the pasta water to the pan and stir. Drain the pasta, toss with the sauce and serve, passing the cheese for sprinkling.
Nutrition Facts : @context http, Calories 524, UnsaturatedFat 7 grams, Carbohydrate 92 grams, Fat 9 grams, Fiber 10 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 738 milligrams, Sugar 6 grams
PASTA WITH FRESH TOMATO SAUCE
Capture the pure taste of summer with this pasta. The secret: using raw, fresh tomatoes that have never seen the inside of a refrigerator for the tomato sauce. Recipe copyright 2012 by Eugenia Bone.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 8
Steps:
- Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).
- Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.
More about "pasta in tomato sauce with white beans and spinach recipes"
CREAMY SPINACH PASTA WITH WHITE BEANS - EATINGWELL
From eatingwell.com
EASY TOMATO AND SPINACH PASTA - BAKER BY NATURE
From bakerbynature.com
TUSCAN WHITE BEAN PASTA | A MIND "FULL" MOM
From amindfullmom.com
TUSCAN WHITE BEAN PASTA WITH WHITE WINE TOMATO SAUCE
From thepowderedapron.com
WHITE BEANS WITH TOMATO AND SPINACH RECIPE | BON APPéTIT
From bonappetit.com
EASY TUSCAN WHITE BEAN PASTA RECIPE - BUDGET BYTES
From budgetbytes.com
ORECCHIETTE WITH WHITE BEANS, TOMATOES, AND OLIVES - THE …
From themediterraneandish.com
4.8/5 (52)Category DinnerCuisine Italian, MediterraneanCalories 395 per serving
ONE-POT WHITE BEAN PASTA (15 MINUTES!) - THE CLEVER MEAL
From theclevermeal.com
4.9/5 (14)Uploaded Mar 15, 2021Category PastaPublished Jan 27, 2021
PASTA WITH TOMATO SAUCE RECIPE | PBS FOOD
From pbs.org
EASY VEGETARIAN DINNER SUMMER RECIPES - LOVE AND LEMONS
From loveandlemons.com
CLASSIC TOMATO SAUCE RECIPE FOR PASTA - THE SPRUCE EATS
From thespruceeats.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
PASTA WITH TOMATOES AND SPINACH - THE CLEVER MEAL
From theclevermeal.com
CREAMY TOMATO COTTAGE CHEESE PASTA - FEELGOODFOODIE
From feelgoodfoodie.net
BEST STOVETOP PASTA RECIPE - HOW TO MAKE PASTA WITH WHITE …
From food52.com
TOMATO, SPINACH & WHITE BEAN PASTA • THE EPICURIOUS PANDA
From epicuriouspanda.com
ONE-POT GREEK ORZO WITH TOMATOES, WHITE BEANS, AND FETA
From thekitchn.com
TOMATO PASTA SAUCE RECIPES
From allrecipes.com
20-MINUTE SKILLET PASTA - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
FOODIES IN RAJKOT ON INSTAGRAM: "RECIPES BELOW: BY FOODIE CHEF …
From instagram.com
ROASTED WHITE BEAN AND TOMATO PASTA RECIPE - NYT COOKING
From cooking.nytimes.com
You'll also love