Pasta with Spinach Tomato and Beans

Massachusetts WIC Program

This recipe was provided by Massachusetts WIC and adapted from Chop Chop Magazine.

 

wic recipe pasta spinach tomatoes and beans

Pasta with Spinach, Tomatoes and Beans

3.64 from 11 votes
A hearty meatless recipe with beans as the star ingredient! Whole grain pasta adds extra fiber and protein.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 1 cup servings
Course: Main Dish
Cuisine: Continental
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 1 stalk celery chopped
  • 1 tsp garlic powder
  • 1 15oz can kidney beans or chickpeas drained and rinsed
  • 1 15oz can low-sodium diced tomatoes partially drained
  • 1 15oz can low-sodium chicken broth
  • 2 cups fresh spinach leaves
  • 2 cups cooked whole wheat pasta
  • 1/2 tsp ground black pepper
  • 4 tbsp Parmesan cheese

Method
 

  1. Heat the oil in a skillet on medium heat and swirl to coat the pan.
  2. Chop the onion and celery and add to the pan, stirring frequently. Cook until onion and celery are translucent, about 3 minutes.
  3. Add garlic powder to the pan and stir.
  4. Open the beans and rinse well. Add the diced tomatoes and chicken broth to the pan and stir gently. Bring to a boil and reduce heat. Allow to cook for another 2-3 minutes.
  5. Next, add the spinach and pasta noodles to the pan. Mix well and allow to heat through for 2-3 minutes.
  6. Season with pepper and parmesan cheese to taste.

Notes

Tips & Suggestions

  • Add leftover cooked veggies or frozen veggies that you may already have
  • Add other leafy greens instead of spinach
  • Add 2 teaspoons of red pepper flakes during step 3 to add a little spice
  • Experiment with different types of whole wheat noodles—you can also try this recipe with cooked brown rice
  • Garnish with fresh basil
pasta with spinach tomatoes and beans