Roasted Tomatoes, White Beans, and Spinach with Whole Wheat Pasta

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4.8 from 4 reviews

A healthy pasta dish full of protein and good vitamins! Filling enough to be a meal in itself!


  • 1214 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


  1. 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.
  2. Cook pasta according to package directions, save 1/4 cup of the cooking water, drain and set aside.
  3. 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.
  4. Add pasta, tomato mixture, spinach and saved pasta cooking water to pan.
  5. Toss until spinach is wilted.
  6. Top with fresh basil and Parmesan.
  7. Enjoy!
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