Ziti with Spinach, Tomatoes, and White Beans
- Total Time
Add 2 cups sliced white or cremini mushrooms to the skillet along with the tomatoes in step 3.
uncooked pasta8 oz, ziti or other tube pasta
olive oil1 Tbsp
garlic clove(s)3 clove(s), large, minced
fresh spinach1 pound(s), baby leaves
canned white beans15 ½ oz, rinsed and drained
grape tomatoes1 cup(s)
reduced-sodium chicken broth1 cup(s)
table salt¼ tsp
black pepper¼ tsp
grated Parmesan cheese¼ cup(s)
- Cook the pasta according to the package directions, omitting the salt if desired. Drain and keep warm.
- Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the garlic and cook, stirring, until golden, about 1 minute. Add the spinach, a handful at a time, stirring until all the spinach is wilted, about 2 minutes.
- Add the white beans, grape tomatoes, broth, salt, and pepper to the skillet; bring to a simmer over medium-high heat. Cook until the broth is slightly thickened, about 3 minutes. Stir in the pasta and cook, stirring, until heated through, about 1 minute longer. Serve sprinkled with the Parmesan. Yields about 1 1/4 cup per serving.