Cannelini Bean, Spinach and Tomato Pantry Pasta

This pantry staple comes together in 20 minutes or less and can be made with any fresh or frozen vegetables you have on hand. The creamy, thin skinned beans combine with the salty, zesty tomato sauce to create a fabulous, almost cheesy sauce. You can add meat of some kind or keep it vegetarian.

Tomato, Garlic & Bean Pantry Pasta with Spinach

Makes 8 servings

1 lb chunky pasta (such as rotini or orecchiette) 

1 can tomato sauce

1 (15 oz) can of cannelini beans, drained and rinsed

5 cloves of garlic

1 teaspoon dried oregano

1 teaspoon dried basil

1/4 teaspoon crushed red pepper flakes

8 oz fresh or frozen spinach

3 Tablespoons extra virgin olive oil

Parmesan (opt), for serving

Method: cook noodles according to package directions. Meanwhile, mince the garlic or run it through a press. In a large, heavy bottomed saucepan over the lowest possible heat, cook garlic in oil until fragrant, approx 1-3 minutes. Add beans, dried herbs and tomato sauce. Add in washed spinach and cook until wilted, about 5 minutes. Add pasta and stir to combine. Serve garnished with parmesan (preferably freshly grated).