Ingredients
- 12 oz short pasta
- 2 tablespoons olive oil
- 2 garlic cloves, finely chopped
- 1 can (15 oz) cannellini beans, drained and rinsed
- Zest and juice of 1 lemon
- 3 cups baby spinach
- ½ teaspoon salt, then adjust to taste
- Black pepper to taste
- 2 tablespoons chopped parsley, optional
Make it together
- Cook the pasta in boiling water according to the package directions. Before draining, reserve 1 cup of the cooking water.
- Meanwhile, warm the oil in a large pan over medium-low heat. Stir in garlic for 30 seconds without browning it.
- Add the beans and ½ cup reserved pasta water. Mash a few beans with the back of a spoon and simmer for 3–4 minutes.
- Add the drained pasta, spinach and lemon zest. Toss until the spinach wilts, adding more reserved water as needed. Stir in lemon juice a little at a time, season and serve.
A useful swap
Use gluten-free pasta if needed. Broccoli florets, cooked with the pasta for its last few minutes, can replace spinach.
A child’s part
Children can measure dry pasta and wash spinach with adult help.
Allergen note: Regular pasta contains wheat and may contain egg. Check the chosen pasta and packaged ingredients.
A prayer for the table
Jesus, bless our food and our conversation. Help us listen kindly to one another. Amen.
Refrigerate perishable leftovers within two hours (one hour above 90°F / 32°C). Use refrigerated leftovers within three to four days. FoodSafety.gov guidance ↗