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Vegan Pasta

Penne Pasta with White Beans, Zucchini, Tomatoes, and Spinach

Penne Pasta with White Beans, Zucchini, Tomatoes, and Spinach
Serves 6

  • 1 lb. whole wheat penne (we didn’t use whole wheat)
  • 2 Tbsp. olive oil, divided
  • 1/4 cup lemon pepper seasoned bread crumbs
  • 2 cloves garlic, chopped
  • 1 15-oz. can white beans, drained and rinsed
  • 1 tomato, chopped
  • 2 small zucchini, sliced into quarter moons
  • 10 oz. baby spinach (about 5 cups)
  • 1/2 cup vegetable broth
  • 3/4 tsp. salt, divided

Cook pasta according to package directions.

Steam zucchini until tender.

In the meantime, warm 1 Tbsp. olive oil in a small skillet over medium heat.  Add bread crumbs and 1/4 tsp. salt and cook, stirring occasionally, until toasted, about 5 minutes.  Transfer to a small bowl.

Warm remaining 1 Tbsp. olive oil in a large skillet over medium-high heat.  Add garlic and saute until fragrant, about 30 seconds.  Stir in beans, spinach, zucchini, tomatoes, and broth and bring to a boil.  Lower heat and simmer until spinach has wilted, 2 to 3 minutes.

vegetables pasta

Drain pasta, reserving 1/2 cup cooking water.  Add pasta to sauce, stirring in reserved pasta cooking water 1 Tbsp. at a time, to reach desired consistency.  Season with 1/2 tsp. salt and top with bread crumbs.

vegetables pasta beans

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