This recipe is one of my Mom’s favorites because you can throw it together pretty quickly, and she often has the ingredients on hand. I like it too, and the leftovers are great for lunches. You can use other shapes of pasta, but the sauce really clings well to the fusilli.
8 oz. whole wheat fusilli
1 bag (10 oz.) spinach, washed and torn
5 T olive oil
2 T lemon juice
2 cloves garlic, minced
1/2 t salt
1/2 t pepper
1/2 t red pepper flakes
1 (15 oz.) can white beans, rinsed and drained
1 jar (7 oz.) roasted red peppers
1 (14 oz.) can diced tomatoes, in juice
Cook pasta according to package directions. Towards the end of the cooking time, add spinach to pasta water and stir until wilted. Drain and set aside.
In a skillet, heat oil, lemon juice, garlic, salt, pepper, and red pepper flakes. Add beans, roasted red peppers, and diced tomatoes. Cook until heated through.
In a deep serving dish, toss pasta, spinach, and bean mixture. Serve with grated Parmesan cheese.
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