Butter Bean, Spinach & Cherry Tomato Pasta
This is my go-to pasta dish when I’m in a rush. It’s so quick and easy you can whip it up in less than 30. Filled with butter beans, spinach and cherry tomatoes, this dish is both fresh and hearty.
Butter Bean, Spinach & Cherry Tomato Pasta
Ingredients
1 box pasta of choice (Fettuccine used here)
4 large cloves garlic, minced
2 (10oz) boxes cherry tomatoes, sliced in half
1 (15oz) can butter beans, drained
½ bag spinach
Juice of one lemon
Splash of balsamic vinegar
Salt and pepper
Shaved parmesan cheese
Directions
Fill a large pot with water, season with salt, and place over high heat.
Meanwhile, in a large pan, heat about 2 tablespoons of olive oil over medium heat. Add the minced garlic and sliced cherry tomatoes. Sauté for a couple of minutes, until the garlic has browned a bit and the tomatoes have released their juices.
Add the spinach then turn heat up to medium-high.
Drain the butter beans then add them to the pan along with the lemon juice, splash of balsamic vinegar, salt and pepper. Cook for a couple more minutes until the spinach has wilted. Reduce heat to low and cook until the liquid has slightly thickened.
Once the water is boiling, add the pasta and cook according to package instructions. Reserve some of the pasta water to add a couple spoonfuls to the pan to add to the sauce. Drain the pasta and add to the pan. Toss until the pasta is completely coated in sauce.
Serve with parmesan cheese.