Tuscan White Bean Pasta with Sun-Dried Tomatoes
This Tuscan white bean pasta is the kind of dinner that comes together quickly but still feels really satisfying. Made with pantry staples like pasta, white beans, diced tomatoes, and sun-dried tomatoes, it’s a great option for nights when you want something comforting without spending a lot of time in the kitchen. Using a high-protein pasta like chickpea or lentil pasta makes it even more filling and perfect for meal prep lunches.
Servings 4
Calories 523kcal
Ingredients
- 12 oz pasta of choice
- 1 tablespoon olive oil
- 1 medium onion
- 2 cloves garlic
- 28 oz can diced tomatoes
- 1.25 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon italian seasoning
- 1 tablespoon balsamic vinegar
- 1 cup frozen kale or spinach
- 1/4 cup chopped sundried tomatoes in oil
- 1 can white beans 15 ounce can
Instructions
- Bring a large pot of water to a boil to cook the pasta.
- When water comes to a boil, add pasta and cook according to package directions (cook the minimum time).12 oz pasta of choice
- Place a large skillet or pot over medium heat.
- Chop the onions and thinly slice the garlic.1 medium onion, 2 cloves garlic
- When the skillet is hot, add the olive oil and onions, cook 3-4 minutes. After 3-4 minutes add the garlic and cook 1-2 more minutes.1 medium onion, 2 cloves garlic, 1 tablespoon olive oil
- While onions are cooking, rinse and drain the white beans and drain the liquid from the diced tomatoes.
- Remove some of the cooking water from the pasta (even if it's still cooking) and add about 1/4 cup to the onions and garlic to scrape down the skillet (you can also use water).
- Add the drained tomatoes, salt, spices, balsamic vinegar, sundried tomatoes,. Stir well.28 oz can diced tomatoes, 1.25 teaspoon sea salt, 1 teaspoon garlic powder, 1 teaspoon italian seasoning, 1 tablespoon balsamic vinegar, 1/4 cup chopped sundried tomatoes in oil
- Add frozen kale and cook 2-3 minutes to let kale defrost.1 cup frozen kale or spinach
- When pasta is done cooking, drain it and add it to the tomato mixture with the white beans. Simmer 1-2 minutes to let the flavors come together.1 can white beans
Notes
Top tips
- Drain the canned tomatoes - Draining the diced tomatoes keeps the pasta from becoming watery and helps the flavors stay concentrated.
- Don’t skip the balsamic vinegar - Balsamic vinegar helps balance the acidity of canned tomatoes and removes that slightly “tinned” flavor.
- Reserve some pasta water - Before draining the pasta, scoop out some of the cooking liquid. Adding a splash helps create a light sauce that coats the noodles.
- Use fresh or frozen greens - Frozen kale or spinach works well here and keeps prep minimal. If using fresh greens, use about 3–4 cups chopped.
- Fridge: airtight container for up to 4 days. Reheat in the microwave (1-1:30) or on the stove (low to medium low heat, covered).
- Freezer: Freeze in a freezer safe container for up to 3 months. I recommend freezing leftover pasta in individual servings for a quick meal anytime! I use Soupercubes to do this.
Nutrition
Calories: 523kcal | Carbohydrates: 97g | Protein: 21g | Fat: 7g | Fiber: 12g | Sugar: 9g
