Recipe: tuscan white bean pasta

June 13, 2013

Now that summer is in full swing, and the little ones are pretty much out of school, we want to spend most of our days at the pool or outside having fun!  This simple pasta recipe is a perfect dinner to throw together last minute, and it takes about as long as it takes to cook the noodles to throw together!  The mix of white beans, pasta, pine nuts gives it a nice tuscan flavor with not a lot of hassle.
Pasta with kale, spinach, mushroom, and pine nuts
Olive oil
One package Spaghetti noodles, cooked according to package instructions
1 tablespoon olive oil
1/2 large red onion sliced thin
1 cup mushrooms, sliced
2 cups chopped spinach
2 cups chopped kale
3 cloves garlic, minced
1/4 cup pine nuts
1   14 oz can great northern beans, drained and rinsed
Top with:
fresh basil
olive oil
balsamic vinegar
salt and pepper
Red pepper flakes
Pecorino roman cheese or parmesan, shredded
Cook noodles according to package directions.
While noodles are cooking, heat olive oil in a large skillet over medium heat.  Add onions, mushrooms, and sauté for 5 minutes, next add spinach, kale, garlic, and pine nuts, and sauté for an additional 3-5 minutes.  Add drained white beans to the skillet.
Place noodles onto your plate, and top with bean, mushroom, pine nut, and kale mixture.  Top with fresh basil, a drizzle of olive oil, balsamic vinegar, salt and pepper, or red pepper flakes, and pecorino romano or parmesan cheese on top!

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