Pasta with Spinach, White Beans and Parmesan


  • Category: Heart Health
  • Meal: Dinner
  • Main Ingredients: White beans, Spinach, Wheat
  • Servings: Makes 4

Make healthy eating a snap with this dish influenced by the flavors of Italy. If you like a bit of crunch, sprinkle toasted pine nuts over the top of each plate.



  • 8 ounces cooked pasta shells – whole wheat, preferably
  • 1 large bunch spinach, trimmed, washed and patted dry
  • 1 ½ cups low-sodium vegetable broth
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 15 1/2-ounce no-salt added can white beans, drained and rinsed
  • 2 tablespoons balsamic vinegar
  • Salt and pepper to taste
  • ½ cup grated parmesan cheese


Heat the olive oil in a large sauce pan over medium heat and sauté the spinach until wilted. Stir in the garlic and cook just a minute or two, stirring to prevent the garlic from burning. Pour in the vegetable broth, beans and vinegar. Simmer for 5 to 10 minutes, until broth reduces by three-quarters and thickens slightly from the starch in the beans. Stir in the pasta and parmesan. Season to taste with salt and pepper.

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