Pasta with Beans Italian Recipe


I do not know how to say “da bomb” in italian, but…I need to find out cause this is it! I made this a few nights ago and have been enjoying leftovers ever since. Why I love it: 1) it is filling, 2) it is “meaty,” 3) it has whole wheat pasta in it (duh), and 4) I will eat anything with tomatoes!

Pasta Bean Italia Recipe


  • 1/4 box of organic 100% whole grain pasta
  • 1 can of cannellini beans (low or no sodium, rinsed)
  • 1 container of grape tomatoes
  • 1 tablespoon of minced garlic (sometimes I do my own or I use the little jars, in water, NOT oil)
  • 1/4 cup of diced red onion
  • 1/4 cup of diced mushrooms (I usually use shitake, but whatever is on hand)
  • 3/4 of low sodium vegetable broth
  • Big handful of chopped fresh basil
  • 2 cups of fresh baby spinach
  • 1/2 lemon
  • Italian seasonings (Mrs. Dash, garlic, crushed red pepper, etc.)


While pasta is cooking, combine onions and garlic in a large pan. Add a little veggie broth so it doesn’t stick while cooking. Add tomatoes (whole). Cover and let simmer for about five minutes. Now here comes my favorite part. Pop those little tomatoes with a big wooden spoon. This is therapeutic for me for some reason.

Then add beans, mushrooms, seasonings, the rest of the veggie broth. Cook pasta as directed on box, but leave a bit al dente. Rinse pasta and set to side. Add basil and spinach to sauce, cover and allow spinach to wilt (about 3 minutes). Add pasta, juice from half a lemon and mix. Serve family style in a giant bowl! Enjoy!~Amanda Rae

Life  is not worth living if I cannot have pasta or bread again. Monica  Seles

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