One-Pot Tuscan White Bean and Spinach Pasta
An easy and hearty Italian-inspired pasta dish with creamy white beans, fresh spinach, and sun-dried tomatoes, cooked all in one pot for minimal cleanup. This italian-inspired pasta (vegetarian) ready in about 28 minutes pairs penne pasta, roughly chopped fresh spinach, chopped sun-dried tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.
Ingredients
- 12 oz penne pasta
- 1 can (15 oz), drained and rinsed cannellini beans
- 4 cups, roughly chopped fresh spinach
- 1/3 cup, chopped sun-dried tomatoes
- 4 cloves, minced garlic cloves
- 3 tbsp olive oil
- 4 cups vegetable broth
- 1/2 cup grated Parmesan cheese
- 1/4 tsp red pepper flakes
- to taste salt
- to taste black pepper
Instructions
- Step 1: In a large deep skillet or pot, heat 3 tbsp olive oil over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant.
- Step 2: Add 12 oz penne pasta, 4 cups vegetable broth, 1 can (15 oz) drained and rinsed cannellini beans, and 1/3 cup chopped sun-dried tomatoes to the pot. Stir gently to combine.
- Step 3: Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered, stirring occasionally, for 12-14 minutes until pasta is tender and liquid is mostly absorbed.
- Step 4: Stir in 4 cups chopped fresh spinach and cook for 2 minutes until wilted.
- Step 5: Remove from heat, stir in 1/2 cup grated Parmesan cheese, and season with salt and black pepper to taste before serving.
Frequently asked questions
How long does One-Pot Tuscan White Bean and Spinach Pasta take to make?
Total time is about 28 minutes (8 min prep + 20 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 One-Pot Tuscan White Bean and 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 penne pasta from drying out.
Can I substitute ingredients in One-Pot Tuscan White Bean and 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 One-Pot Tuscan White Bean and 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 One-Pot Tuscan White Bean and 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.
