Cannellini Bean & Spinach Pasta

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A creamy, plant-based pasta dish with tender cannellini beans, fresh spinach, and a Parmesan crust. This italian-inspired pasta (vegetarian) ready in about 45 minutes pairs pasta, (15 oz) drained cannellini beans, packed fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.4 (9 ratings) Prep: 20 min Cook: 25 min Serves 4 Italian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Cook pasta in a pot of salted boiling water until al dente, 8-10 minutes. Drain and set aside.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
  3. Step 3: Add 4 cups fresh spinach. Cook for 2-3 minutes until wilted. Stir in 1/2 cup grated Parmesan and 1 tsp black pepper. Set aside.
  4. Step 4: In a bowl, combine cooked pasta, 1 can (15 oz) drained cannellini beans, and 1 tbsp lemon juice. Toss until evenly coated.
  5. Step 5: Fold in spinach-Parmesan mixture. Garnish with additional Parmesan and black pepper. Serve warm.

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Frequently asked questions

How long does Cannellini Bean & Spinach Pasta take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cannellini Bean & Spinach Pasta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pasta from drying out.

Can I substitute ingredients in Cannellini Bean & Spinach Pasta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cannellini Bean & Spinach Pasta for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cannellini Bean & Spinach Pasta vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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