Bowties & Beans Pasta (with spinach & tomatoes)

This 25 minute vegetarian Bowties & Beans Pasta recipe comes together quickly on a busy weeknight, using mostly pantry staples! Flavorful & filling for your Meatless Monday.

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So, I normally use fresh tomatoes in a tomato-spinach pasta. As we continue cooking from our pantry, however, today’s vegetarian Bowties & Beans Pasta dish makes use of canned tomatoes and other basic staples — plus, of course, a bag of fresh spinach (because the one in my fridge was on its last legs…).

Despite the lack of fresh tomatoes in my life right now, this quick pasta recipe hit the spot yesterday. Don’t settle for just another boring jar of sauce; mix things up a little! 🙂

Looking for more vegetarian recipe ideas? Take a few minutes to browse through the Meatless Monday category for additional dinner options.

Bowties & Beans Pasta (with spinach & tomatoes)

Note: Use 2 cans tomatoes + 2 cans beans!

Ingredients

12 oz box of bowtie pasta (farfalle)
2 Tbsp olive oil
1 Tbsp minced garlic (about 6 cloves)
2 cans diced tomatoes
2 tsp oregano
1 tsp basil
1/2 tsp crushed red pepper
Sea salt, to taste
Black pepper, to taste
8 oz fresh spinach
2 cans Cannellini beans, rinsed and drained
1/2 cup shredded Parmesan, plus additional to top

Directions

Start salted water boiling for the pasta, and mince the garlic. Cook the pasta al dente according to package directions, then drain.

While the pasta is cooking, heat olive oil in a large skillet over medium heat until shimmering, then swirl to coat the pan. Add the garlic and saute briefly, then stir in the tomatoes and spices and continue to saute for another six minutes, stirring occasionally.

While tomatoes are cooking, rinse and drain the beans.

Gradually stir the spinach into the tomatoes until it begins to wilt, then stir in the beans. Cook over medium heat for another two minutes, until beans are heated through.

Reduce heat under the skillet to medium-low, then stir in Parmesan until the cheese is melted.

Gently stir in the cooked pasta until well combined. Taste and add a little additional sea salt, as needed.

Serve topped with additional Parmesan, if desired.

Note: If you don’t have Cannellini beans on hand, substitute Great Northern or another white bean in this recipe. I used petite diced tomatoes from the back of my pantry, but regular diced tomatoes will also work fine.

Filling Flavor for Meatless Monday

Packed with protein (and garlicky, Parmesan-y deliciousness), this bowties & beans pasta recipe is so hearty that my carnivorous kids didn’t even miss the meat. Throw a little more Parmesan on at the end to take things right over the top! Because we’re all about the garlic over here, we also served ours with garlic bread… then cooled things off with a little bit of fruit on the side.

Bowties & Beans Pasta, printable recipe

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Bowties & Beans Pasta

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This 25 minute vegetarian Bowties & Beans Pasta recipe comes together quickly on a busy weeknight, using mostly pantry staples! Flavorful & filling for your Meatless Monday.

Course dinner

Cuisine pasta

Keyword bowties & beans pasta, cannellini beans, farfalle, meatless monday, pasta, spinach, vegetarian, weeknight dinner, white beans

Total Time 25 minutes minutes

Servings 6 people

Author Rachel Singer

Equipment

large skillet

Ingredients

• 12 oz box of bowtie pasta (farfalle)
• 2 Tbsp olive oil
• 1 Tbsp minced garlic about 6 cloves
• 2 cans diced tomatoes
• 2 tsp oregano
• 1 tsp basil
• 1/2 tsp crushed red pepper
• Sea salt to taste
• Black pepper to taste
• 8 oz fresh spinach
• 2 cans Cannellini beans rinsed and drained
• 1/2 cup shredded Parmesan plus additional to top

Instructions

• Start salted water boiling for the pasta, and mince the garlic. Cook the pasta al dente according to package directions, then drain.
• While the pasta is cooking, heat olive oil in a large skillet over medium heat until shimmering, then swirl to coat the pan. Add the garlic and saute briefly, then stir in the tomatoes and spices and continue to saute for another six minutes, stirring occasionally.
• While tomatoes are cooking, rinse and drain the beans.
• Gradually stir the spinach into the tomatoes until it begins to wilt, then stir in the beans. Cook over medium heat for another two minutes, until beans are heated through.
• Reduce heat under the skillet to medium-low, then stir in Parmesan until the cheese is melted.
• Gently stir in the cooked pasta until well combined. Taste and add a little additional sea salt, as needed.
• Serve topped with additional Parmesan, if desired.

Notes

If you don’t have Cannellini beans on hand, substitute Great Northern or another white bean in this recipe. I used petite diced tomatoes from the back of my pantry, but regular diced tomatoes will also work fine.

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Be sure not to miss the free ALDI meal plans, which show you how to use these easy family recipes to meal plan affordably and realistically for your family. Or, find more recipe ideas with the Recipe Search!

Be sure not to miss the free ALDI meal plans, which show you how to use these easy family recipes to meal plan affordably and realistically for your family. Or, find more recipe ideas with the Recipe Search!