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Ditalini with White Beans And Spinach

Ditalini with White Beans and Spinach

A cozy, hearty dish featuring tender ditalini pasta, creamy white beans, and fresh spinach. Perfect for weeknights when you want a warm, nourishing meal without spending hours in the kitchen.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup ditalini pasta
  • 1 can (15 oz) white beans drained and rinsed
  • 3 cups fresh spinach washed and roughly chopped
  • 2 cloves garlic minced
  • 2 tbsp olive oil
  • 1/2 tsp red pepper flakes optional
  • 2 cups vegetable broth
  • salt and pepper to taste
  • grated Parmesan cheese for serving

Equipment

  • Large Pot
  • Skillet

Method
 

  1. Bring a large pot of salted water to a boil. Add the ditalini pasta and cook according to package directions until al dente. Drain, reserving 1 cup of pasta water.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for 1-2 minutes until fragrant.
  3. Add the drained white beans to the skillet and warm through for 3-4 minutes.
  4. Add the fresh spinach and stir until wilted, about 2-3 minutes.
  5. Combine the drained pasta with the skillet ingredients, adding 1/2 cup reserved pasta water. Stir to combine and adjust seasoning with salt and pepper.
  6. Plate and serve with freshly grated Parmesan. Optionally drizzle with olive oil or a squeeze of lemon.

Notes

This dish is versatile: add sun-dried tomatoes, zucchini, or even cooked sausage. Leftovers can be reheated gently with a splash of broth to keep the spinach vibrant.