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Hope you had a good day – it has rained and rained all day here in Virginia. It’s been a while since we had any rain so I really can’t complain! It’s a nice cozy evening for a warm and filling dinner like Pasta Fagioli. I found this recipe on A Better Bag of Groceries. Melissa always has interesting helpful information on her blog. If you haven’t checked it out yet, be sure to read all about NuVal scores. You will be hearing more about it in the future I’m sure. For a direct link to the recipe click here: Pasta Fagioli by Catherine Katz
I’ll just tell you now, I love this pasta dish. My husband doesn’t love it, but he thinks it’s good. I bet if we put meatballs in it he’d like it better. Whenever he travels this is my go-to meal that will last all week. It is so filling you don’t need to eat much. I love something I can reheat and get many meals out of one recipe. And this pasta gets better with age. Be sure to add a strong fresh Parmesan cheese on top – it makes all the difference.
Pasta Fagioli
Ingredients
- 1 tablespoon extra-virgin olive oil
- 4 cloves garlic chopped
- 2 6 ounce bags, baby spinach
- 1 can, crushed tomatoes 28 ounces (I used Cento)
- 1 can, cannellini beans 15 ounces, rinsed and drained
- ½ cup kalamata olives
- 1 bay leaf
- 1 teaspoon dried thyme
- ¼ teaspoon salt
- Freshly ground black pepper to taste
- 12 ounces Whole Wheat Penne Pasta
Instructions
- Heat oil in a large skillet. Add the garlic and sauté for a few minutes.
- Add the spinach one bag at a time and cook for 4-5 minutes, or until wilted.
- Add the tomatoes, beans, olives, bay leaf, thyme, salt and pepper and simmer for 8-10 minutes.
- Meanwhile, cook the pasta according to package directions.
- Drain in a colander and transfer to a bowl.
- Remove the bay leaf from the sauce and serve over pasta. Add freshly grated Parmesan cheese.
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