tuscan pasta

An easy pasta featuring spinach, roasted tomatoes, and white beans.

Tuscan Pasta with White Beans and Tomatoes

spaghetti noodles

olive oil (divided)

garlic

grape tomatoes (halved)

red pepper flakes

dry white wine (or vegetable stock)

cannellini beans

spinach leaves (stems removed)

Kosher salt and pepper

lemon (juice only)

Parmesan Cheese (optional)

Bring pot of water to a boil.

Boil

Put pasta in boiling water that has been heavily salted. Set timer to cook for 1 minute less than package directions.

Saute

While the pasta is cooking, heat 2 tablespoons of oil over medium heat in a large nonstick saute pan. Add in garlic, a pinch of salt, red pepper flakes, and halved tomatoes. Saute for 2-3 minutes until the garlic begins to just toast.

Simmer

Add in the dry white wine and allow to simmer until the alcohol has been reduced by half.

Add beans to the skillet and toss well to season. Simmer just until the beans are warm and then add the spinach to the pan.

Drain pasta.

At this point, the pasta should be cooked, drain reserving 1/2 cup fo the cooking liquid.

Toss

Add the cooked pasta, along with 1/2 cup reserved cooking liquid to the skillet and toss well. Allow the pasta to simmer for 1-2 minutes longer, for the pasta to finish cooking.

Remove pasta from heat. Top with remaining olive oil and the juice of the fresh lemon.

Serve

Serve the pasta warm with Parmesan Cheese if desired.

https://content.jwplatform.com/videos/2OciGo91.mp4

An easy vegetarian recipe for pasta made with tomatoes, spinach, and white beans.

Tuscan White Bean Pasta

Creamy Tuscan Sausage Pasta makes the ultimate comfort food meal. It's perfect for family dinners, at home date nights, and for entertaining as well. The combination of sun-dried tomatoes along with the sausage and parmesan enveloped in a creamy sauce is always a crowd pleaser. This recipe is made with gluten free pasta, but you can use regular pasta too. And if you can't have dairy, no worries because there's a dairy free option as well!

Tuscan Sausage Pasta

olive oil, see notes

1/4″ diced onion, from 1

garlic,

Italian seasoning

sun-dried tomatoes,

chicken

Dijon mustard

heavy cream, see notes for dairy free

baby spinach, 4 ounces, roughly chopped

black pepper

basil

Place a large 9-10&#8243; skillet over medium high heat. When the pan is hot add the sausage, and using a wooden spoon or metal utensil if appropriate, break apart the sausage and brown it. When the sausage is done, remove it from the pan and set it aside.

Bring a large pot of water to a boil for the pasta while you continue on with the sauce.

Add the olive oil to the pan with the sausage grease if needed along with the onion and garlic. Sauté over medium heat stirring frequently until the onion is golden brown. Add the Italian seasoning, sun-dried tomatoes, white wine, and Dijon mustard. Briskly simmer until the wine is almost gone.

Next add the pasta to the boiling water and cook according to the package directions for al dente. I like to remove the pasta a couple minutes early so it can finish in the sauce.

While the pasta cooks, add the heavy cream to the pan with the sun-dried tomato mixture. Bring the sauce to a boil, then reduce the heat to maintain a light simmer. Be careful not to let it boil over so there&#8217;s no mess!

Simmer the sauce until it&#8217;s lightly thickened 6-8 minutes. Next add the roughly chopped spinach and stir to combine and wilt the spinach, then add the sausage back to the pan. If your pan is too small, add the spinach to the drained pasta in it&#8217;s pot along with the sauce and simmer in that instead.

Drain the pasta, then add it to the pan along with the sausage and simmer 1-2 minutes stirring constantly to help the sauce adhere to the pasta.

Finally add the grated parmesan, season to taste with sea salt and black pepper. Stir in the optional basil leaving some to sprinkle as a garnish, and serve immediately with more grated parmesan.

This flavorful One Pot Tuscan Pasta is the easiest weeknight dinner! Loaded with sun-dried tomatoes, ground chicken or turkey, Italian herbs, baby spinach, it comes togteher in under 30 minutes and requires barely any cleanup!

One Pot Tuscan Pasta

tbsp oil tomato

lb turkey

yellow onion, finely chopped

garlic cloves,

oil packed sun-dried tomatoes, finely chopped

tomato paste

paprika

heavy cream or coconut cream

low-sodium chicken stock, plus more as needed

oz short-cut pasta,

salt and black pepper

baby spinach, roughy chopped

Heat the oil in a large lidded pot...

Heat the oil in a large lidded pot over medium heat. Add the ground turkey and cook, using a spoon to break it into small pieces.

Once the turkey is just cooked through, add...

Once the turkey is just cooked through, add the onion. Sauté for 2-3 minutes, until softened. Add the garlic, sun-dried tomatoes, tomato paste, Italian seasoning and paprika. Cook for another 1-2 minutes or until fragrant.

Stir in the heavy cream and chicken stock....

Stir in the heavy cream and chicken stock. Season with kosher salt and freshly ground black pepper to taste. Bring to a boil and add the pasta. Cover the pot and cook for 8-12 minutes, stirring occasionally until the pasta is cooked al-dente and almost all the liquid is absorbed. Add more chicken stock if needed.

Once the pasta is cooked through, turn off...

Once the pasta is cooked through, turn off the heat and stir in the spinach so it wilts. Adjust seasoning to taste and serve.

Have you enjoyed Tuscan pasta before? It’s an easy way of saying lots of veggies tossed in a flavorful homemade pasta sauce.

Tuscan Pasta Recipe

tomatoes

tomato sauce

coconut sugar

garlic powder

sea salt

coconut oil

zucchini (around 3 medium-sized), sliced

mushrooms, chopped

onion, chopped

brown rice pasta (three-quarters of a standard package)

Pecorino Romano (sheep cheese), optional

Mix tomatoes, tomato sauce, coconut sugar, and seasonings in skillet over medium-high heat. Bring mixture to a boil and then reduce heat. Cover and simmer for 20 minutes.

While mixture is simmering, using a medium pot, cook pasta in boiling water as directed on package. Drain and set aside.

Heat coconut oil in a separate saucepan. Add zucchini, mushrooms and onions. Cook until vegetables are tender but still crisp.

Add to tomato sauce mixture and then add in pasta mixture. Stir until well combined, plate and serve.

Optionally, top with grated Pecorino Romano.

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Top 4 tuscan pasta recipes from across the web

The most viewed tuscan pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tuscan Pasta with White Beans and T...

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The most viewed tuscan pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine