Pasta Shells with Spinach and Cannellini Beans is a satisfying and nutritious dish that combines tender pasta shells with the creamy texture of cannellini beans and the freshness of spinach. This easy-to-make recipe offers a delicious blend of flavors and textures, making it a perfect choice for a quick weeknight meal or a comforting dinner.
Serving Suggestions
Serve Pasta Shells with Spinach and Cannellini Beans as a main course or a hearty side dish. It pairs wonderfully with a crisp green salad and a side of garlic bread or a light vinaigrette. For an added touch, sprinkle some grated Parmesan cheese or a drizzle of olive oil before serving.
Pairing Ideas
This dish complements a variety of sides. It works well with a fresh green salad or roasted vegetables, adding extra freshness and texture. It also pairs nicely with a simple soup, such as tomato or minestrone, for a complete meal. For a more option, enjoy it with a side of crusty bread or a warm baguette.
Tips and Notes
- Pasta Shells: Use large pasta shells that can hold the beans and spinach for optimal texture. Cook the pasta al dente to avoid overcooking.
- Cannellini Beans: Canned cannellini beans are convenient and easy to use. Rinse them well before adding to the dish to remove excess sodium.
- Spinach: Fresh spinach adds a vibrant color and flavor. Stir it in towards the end of cooking to maintain its freshness and texture.
- Storage: Store any leftover pasta shells in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the sauce.
Enjoy the hearty and nutritious Pasta Shells with Spinach and Cannellini Beans as a delightful addition to your meal rotation!
Pasta Shells with Spinach and Cannellini Beans
Equipment
- Large pot for boiling pasta
- Large skillet or frying pan
- Colander for draining pasta
- Wooden spoon or spatula for stirring
Ingredients
- 8 oz 225g pasta shells
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 shallot finely chopped
- 5 cups fresh spinach leaves
- 1 can 15 oz cannellini beans, drained and rinsed
- 1/4 teaspoon red pepper flakes optional
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions
- Cook the pasta shells according to the package instructions until al dente. Drain and set aside, reserving some pasta cooking water.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped shallot, and sauté until fragrant and softened, about 2-3 minutes.
- Add the fresh spinach leaves to the skillet and cook, stirring occasionally, until wilted, about 2-3 minutes.
- Stir in the drained and rinsed cannellini beans, red pepper flakes (if using), and cooked pasta shells. Toss everything together until well combined.
- If the pasta seems dry, add a splash of reserved pasta cooking water to loosen it up.
- Season the pasta shells with salt and pepper to taste, adjusting the seasoning as needed.
- Serve the pasta shells with spinach and cannellini beans hot, garnished with grated Parmesan cheese if desired.
- Enjoy this delicious and nutritious pasta dish as a satisfying meal on its own, or pair it with a side salad or crusty bread for a complete and balanced dinner.