Penne Pasta with White Beans

  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 25m
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Nutritional Info

This information is per serving.

  • Calories

  • Fat



  • 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.


Step 1

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.

Step 2

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.

Step 3

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.

Bon Appetit!

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