Creamy Alfredo White Bean and Spinach Pasta
10min
12min
4
546
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Chef's Note
To make this budget-friendly dish feel even more luxurious, save your parmesan cheese rinds in the freezer and simmer one in the Alfredo sauce while heating the beans to extract maximum savory flavor!
Tags
Ingredients
12 oz uncooked elbow noodles
2 cloves raw garlic cloves
15 oz canned Great Northern beans
2 cups raw fresh baby spinach
15 oz jarred roasted garlic Alfredo sauce
1/4 cup grated parmesan cheese
Instructions
- 1
Bring a large pot of water to a boil over high heat, adding 1 teaspoon of salt. Add 12 oz of uncooked elbow noodles and cook for 8 to 10 minutes until al dente. Drain, reserving 1/2 cup of the pasta water, and set the noodles aside.
- 2
While the pasta is boiling, peel and mince 2 raw garlic cloves. Open, drain, and rinse 15 oz of canned Great Northern beans. Wash and pat dry 2 cups of raw fresh baby spinach.
- 3
In the same pot used for the pasta, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
- 4
Pour 15 oz of jarred roasted garlic Alfredo sauce and the drained Great Northern beans into the pot with the garlic. Bring to a gentle simmer over medium-low heat and cook for 3 minutes to heat the beans through.
- 5
Stir in 2 cups of raw fresh baby spinach and cook for 1 to 2 minutes until the spinach is fully wilted into the sauce. Season with 1/4 teaspoon of black pepper.
- 6
Add the cooked elbow noodles to the pot and toss to coat thoroughly with the sauce. If the sauce is too thick, stir in 2 to 3 tablespoons of the reserved pasta water to loosen it.
- 7
Remove the pot from the heat and stir in 1/4 cup of grated parmesan cheese until melted and creamy. Serve warm.
Nutrition Information (per serving)
546
19g
78g
17g
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