Creamy Ditalini with White Beans and Spinach
A comforting and creamy pasta dish made with ditalini, white beans, and spinach, delivering rich flavor with simple pantry ingredients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
- 1 cup ditalini pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 can (400 g) white beans, drained and rinsed
- 2 cups fresh spinach, chopped
- 3 cups vegetable broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup grated parmesan cheese
- 1 tablespoon lemon juice
Instructions
- Bring a pot of salted water to a boil and cook ditalini pasta until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add onion and cook for 3–4 minutes until softened.
- Add garlic and cook for 1 minute until fragrant.
- Add white beans and mash about half of them to create a creamy texture.
- Pour in vegetable broth and stir to combine.
- Season with salt, pepper, oregano, and red pepper flakes. Simmer for 8–10 minutes.
- Add spinach and cook for 2–3 minutes until wilted.
- Stir in cooked pasta and mix well.
- Add parmesan cheese and lemon juice, then adjust seasoning to taste.
- Serve warm with extra cheese if desired.
Notes
- Mash beans well for a creamier consistency.
- Add a splash of broth when reheating if mixture thickens.
- Use kale or chard instead of spinach if preferred.
- Omit parmesan or use plant-based cheese for vegan version.
- Store leftovers up to 3 days in refrigerator.
- Do not freeze as pasta texture may soften.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 4g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 10mg
