PASTA E FAGIOLI WITH SPINACH
Appetite for Reduction
by Isa Chandra Moskowitz
Every recipe for pasta e fagioli will tell you that this is an Italian peasant dish, but I remember the first time I had pasta with beans I thought it was really fancy! This is a perfect, no-nonsense recipe for when you want your pasta, protein, and veggies all in one big bowl, and don't want to futz around too much.
(Can be made gluten-free if using GF Pasta)
Active Time: 20 Minutes
Total Time: 30 Minutes
• 1 teaspoon olive oil
• 6 cloves garlic, minced
• 2 pounds plum tomatoes, chopped roughly
• 1/4 cup dry white wine or vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• A few pinches of freshly ground black pepper
• 1 teaspoon salt
• 1 (15-ounce) can navy beans (about 1½ cups), drained and rinsed
• 8 ounces whole wheat small shells or orecchiette
• 1 pound baby spinach leaves, washed well
Bring a pot of water to boil for the pasta and preheat a large skillet over medium heat.
In the pan, saute the garlic in oil for about 1 minute, until the garlic is fragrant. Add the tomatoes, wine, oregano, and salt. Bring to a boil. Once boiling, add the beans and then lower the heat to medium. Cook until the tomatoes are broken down and the sauce is reduced and thickened, about 15 minutes.
In the meantime, add the pasta to boiling water and cook according to the package directions. Once the sauce is thickened, simmer over low heat to keep warm.
Drain the pasta. In a bowl, alternate adding batches of pasta, beans, and spinach to the sauce, stirring with a pasta spoon to incorporate, until the spinach is completely wilted. Mix well and serve.
Per Serving (1/4 Recipe):
Calories: 440; Calories from fat: 30; Total fat: 3.5 g; Saturated fat: 0.5 g; Trans fat: 0 g; Totalcarb: 85 g; Fiber: 21 g; Sugars: 9 g; Protein: 23 g; Cholesterol: 0 mg; Sodium: 690 mg; Vitamin A: 250%; Vitamin C: 110%; Calcium: 25%; Iron: 45%