Pasta with Greens and Beans
By Our Best Recipe Staff
A Food Hero recipe, with its source and testing process credited below.
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Recipe provenance
This recipe follows Food Hero's Pasta with Greens and Beans, from Oregon State University Extension. Food Hero's recipe development policy describes group testing for flavor, texture and appearance, with revisions and retesting when needed. We have rewritten the directions while retaining the source's ingredients, quantities and method.
Our Best Recipe has not independently cooked or kitchen-tested this recipe. The testing described here is Food Hero's reported process.
Prep: 10 minutes | Cook: 30 minutes | Makes: 8 cups
Ingredients
- Dry pasta: 8 oz
- Vegetable oil: 1 Tbsp
- Garlic: 3 minced cloves, or 3/4 tsp garlic powder
- Frozen spinach: 10 oz
- Diced tomatoes: one 15-oz can, including its juice
- White beans: one 15-oz can, rinsed and drained
- Salt: 1/2 tsp
- Black pepper: 1/2 tsp
- Grated Parmesan: 1/2 cup
Instructions
- Wash your hands with soap and water and rinse any fresh vegetables. Cook and drain the pasta following its package instructions.
- Heat oil in a large skillet. Cook the garlic gently over low heat until softened.
- Add spinach, tomatoes and their juice, beans, salt and pepper. After bubbling begins, cook uncovered on low for five minutes.
- Toss in the pasta and Parmesan, then serve.
- Put leftovers in the refrigerator within two hours.
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