Mediterranean Pasta With Kidney Beans, Spinach, Tomatoes and Parmesan

Spaghetti on chopping board, close-up
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Ratings (6)
  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Yield: 3 to 4 Servings
Nutritional Guidelines (per serving)
884 Calories
20g Fat
138g Carbs
45g Protein
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Nutrition Facts
Servings: 3 to 4 Servings
Amount per serving
Calories 884
% Daily Value*
Total Fat 20g 26%
Saturated Fat 4g 22%
Cholesterol 9mg 3%
Sodium 449mg 20%
Total Carbohydrate 138g 50%
Dietary Fiber 30g 108%
Protein 45g
Calcium 668mg 51%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This healthy and textured vegetarian pasta recipe is inspired by the flavors of the Mediterranean. Your friends and family will enjoy this hearty main dish whether or not they're vegetarian thanks to its delicious flavor, which is accented by Parmesan cheese and lots of fresh chopped parsley.

For a complete meal, add a side green salad and perhaps some toasty garlic bread.

Ingredients

  • 1/2 pound pasta
  • 1/4 cup water from cooking pasta
  • 1/4 cup olive oil
  • 1 cup onion, thinly sliced
  • 2 large garlic cloves, thinly sliced
  • 1 teaspoon crushed red pepper flakes
  • 8 cups spinach
  • 1 16-ounce can kidney beans, undrained
  • 1/2 cup grape tomatoes, cut in half
  • 1/2 cup fresh Parmesan cheese, grated
  • 1 tablespoon fresh parsley, chopped or 1 teaspoon dried parsley
  • Salt and pepper to taste

Steps to Make It

  1. Cook pasta according to box directions (reserving 1/4 cup water).

  2. Heat oil in a large saute pan. Add onions and garlic. When translucent, add red pepper flakes, spinach, kidney beans and pasta water.

  3. Simmer over medium heat until spinach is tender. Add pasta, tomatoes, cheese, and parsley and combine. Add salt and pepper to taste. Serve warm.