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

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


  • 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


  • Heat the oil in a skillet on medium heat and swirl to coat the pan.
  • Chop the onion and celery and add to the pan, stirring frequently. Cook until onion and celery are translucent, about 3 minutes.
  • Add garlic powder to the pan and stir.
  • 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.
  • Next, add the spinach and pasta noodles to the pan. Mix well and allow to heat through for 2-3 minutes.
  • Season with pepper and parmesan cheese to taste.


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
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