Sun-Dried Tomato & White Bean Pasta with Garlic Greens
A creamy, protein-rich pasta dish featuring sun-dried tomatoes, cannellini beans, and wilted spinach, finished with a garlic-infused olive oil. This italian-inspired pasta (vegetarian) ready in about 35 minutes pairs penne pasta, olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.
Ingredients
- 12 oz penne pasta
- 3 tbsp olive oil
- 4 cloves, minced garlic
- 1/4 cup, oil-packed and chopped sun-dried tomatoes
- 1 (15 oz) can, rinsed and drained cannellini beans
- 3 cups baby spinach
- 2 tbsp fresh lemon juice
- 1/4 cup, chopped fresh basil
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 12 oz penne and cook for 8-10 minutes until al dente, reserving 1 cup pasta water before draining.
- Step 2: While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant but not browned.
- Step 3: Stir in 1/4 cup chopped oil-packed sun-dried tomatoes and 1 (15 oz) can rinsed cannellini beans, cooking for 2 minutes until heated through.
- Step 4: Add drained penne to skillet along with 1/2 cup reserved pasta water, 2 tbsp fresh lemon juice, and 3 cups baby spinach, tossing until spinach wilts and sauce thickens (about 2 minutes).
- Step 5: Remove from heat, stir in 1/4 cup chopped fresh basil, and season with 1/2 tsp salt before serving immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sun-Dried Tomato & White Bean Pasta with Garlic Greens take to make?
Total time is about 35 minutes (15 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 Sun-Dried Tomato & White Bean Pasta with Garlic Greens?
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 Sun-Dried Tomato & White Bean Pasta with Garlic Greens?
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 Sun-Dried Tomato & White Bean Pasta with Garlic Greens 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 Sun-Dried Tomato & White Bean Pasta with Garlic Greens 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.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
