February 21, 2015

Quick and Easy: Rigatoni with White Beans, Roasted Tomatoes, Baby Spinach and Parmesan



It's snowing!! ...again.

Yes, we are in the middle of the latest storm, and all I really want to do is curl up with a bowl of pasta in my pj's and watch a good movie. So, that's what we are doing!

To ensure the most couch time tonight, this meal is super quick and easy-  and made primarily with pantry staples.

Rigatoni with White Beans, Roasted Tomatoes, Baby Spinach and Parmesan
Serves 4

8 oz. uncooked rigatoni
1 14.5 oz can cannellini beans, drained and rinsed
1 15 oz. can roasted diced tomatoes
1 tsp. basil leaves
1 tsp. dried oregano
4 handfuls baby spinach leaves
1/2 cup pasta water
approx. 4 tbsp grated parmesan
Salt and pepper to taste

Cook pasta according to box directions. Drain and rinse cannellini beans, allowing them to stay in bottom of strainer. When pasta is al dente, drain in strainer over beans. Add diced tomatoes to empty pasta pot over medium heat. Add pasta water, basil and oregano to tomatoes and stir. Return beans and pasta to pot; stir in cheese and spinach leaves. Salt and pepper to taste and cook, stirring until spinach is wilted. Enjoy!

I hope everyone is staying safe and warm tonight- let it snow!

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