Description
A hearty and nutritious pasta dish featuring ditalini, white beans, and fresh spinach. Perfect for a quick weeknight dinner!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 8 ounces ditalini pasta
- 4 cups baby spinach
Instructions
Instructions:
- Heat the oil: Heat the olive oil in a large pot or Dutch oven over medium heat.
- Sauté vegetables: Add the onion and garlic to the pot and cook until softened, about 5 minutes.
- Add remaining ingredients: Stir in the beans, diced tomatoes, oregano, red pepper flakes (if using), salt, and pepper. Bring to a simmer.
- Cook pasta: Add the ditalini to the pot and cook according to package directions, stirring occasionally.
- Add spinach: Stir in the spinach until wilted.
- Serve: Serve immediately with grated Parmesan cheese, if desired.
Notes
– Feel free to add other vegetables like zucchini or bell peppers to customize the dish.
– Adding a sprinkle of freshly grated Parmesan cheese enhances the flavors.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 320
- Sugar: 3g
- Sodium: 370mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg