pasta with cannellini beans, spinach & sundried tomatoes
This recipe features our new Gluten Free pasta spirals for all of our celiac and gf pasta lovers! Not a GF eater? Not to worry, this recipe is delicious with all Al Dente Pastas!
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- Cook Time :
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- 8 oz Al Dente Gluten Free Pasta Spirals
- 3/4 cup Sundried tomatoes in oil, chopped
- 2 TB Olive oil
- 15 oz. Cannellini beans, drained and rinsed
- 3 cups Spinach, chopped
- 3 TB Lemon Juice
- 1/4 cup Parmesan Cheese, grated
- 1 TB Garlic, minced
Bring a large pot of water to a boil. Meanwhile, drizzle olive in a large skillet over medium heat. Combine minced garlic, drained cannellini beans, salt and pepper in the skillet until heated through. Add chopped sundried tomatoes. Next, add spinach until it begins to wilt. Turn off heat. Add pasta to pot of boiling water and cook for three minutes. Before draining pasta, ladle ½ cup cooking water to skillet. Drain pasta and add to skillet. Sprinkle with lemon juice and basil, salt, pepper and Parmesan. Enjoy!