Pasta Fagioli

This post may contain affiliate links. Please read my disclosure policy.

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.

All you need is fresh spinach, EVOO, garlic, crushed tomatoes, cannellini beans, olives and seasonings. I used a Penne Whole Wheat Pasta.

The original recipes does not call for onion but I always add it anyway.

Just a habit I guess – every time I saute garlic it seems natural just to throw in the chopped onion too.

Saute the garlic and onion in the EVOO.

Add the spinach to the onion and garlic and saute until wilted.

Add all the other ingredients and spices and cook for about 10 minutes.

While it simmers, cook the pasta according to package directions.

Serve with freshly grated Parmesan cheese and enjoy!

Pasta Fagioli

1 tablespoon extra-virgin olive oil

4 cloves garlic, chopped

2 – 6ounce bags baby spinach

1 can (28 ounces) crushed tomatoes (I used Cento)

1 can (15 ounces) cannellini beans, rinsed and drained

1/2 cup kalamata olives

1 bay leaf

1 teaspoon dried thyme

1/4 teaspoon salt

Freshly ground black pepper to taste

12 ounces Whole Wheat Penne Pasta

Heat oil in a large skillet. Add the garlic and saute 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.

I just love easy and tasty both in one bowl 🙂 I’m off to watch the Biggest Loser and call it a night. Be sure to check back this weekend for a pumpkin roll recipe. I’ve never made one so this should be fun.

Thanks for stopping by ~ Tricia

FREE EMAIL BONUS

You may also like these

Delicious Dinner Inspiration!

Leave a Comment Cancel reply