Roasted Tomatoes, White Beans, and Spinach with Whole Wheat Pasta
A healthy pasta dish full of protein and good vitamins! Filling enough to be a meal in itself!
- Prep Time: 45 mins
- Cook Time: 6 mins
- Total Time: 51 mins
- Yield: 4 1x
Ingredients
Scale
- 12–14 ounces Whole Wheat Pasta (I used our Angel Hair nests)
- 3 pints cherry or grape tomatoes, halved lengthwise
- 1/4 cup + 2 Tablespoons extra virgin olive oil
- 3 T. minced fresh garlic
- 1/4 t. crushed red pepper
- 2 t. kosher salt
- 1 onion, diced
- 1 15 oz. can of Cannellini Beans, drained and rinsed with water
- 4 handfuls of fresh baby spinach
- Fresh basil, julienned
- Fresh Parmesan, shaved or grated
Instructions
- Preheat oven to 325 degrees. Toss together tomatoes, crushed red pepper, 1/4 cup olive oil, 2 T. of the garlic, and 1 t. kosher salt in a 9 x 13 baking dish. Bake for approximately 45 minutes until tomatoes soften and release their juices. You can do this a few hours ahead of time. Just let them stand and room temperature until ready to make pasta.
- Cook pasta according to package directions, save 1/4 cup of the cooking water, drain and set aside.
- While pasta is cooking, heat 2 T. of oil over medium heat and saute onion until translucent, approx. 5-6 minutes. Add beans and garlic and cook for another 2 minutes.
- Add pasta, tomato mixture, spinach and saved pasta cooking water to pan.
- Toss until spinach is wilted.
- Top with fresh basil and Parmesan.
- Enjoy!