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Penne with Roasted Tomatoes, Spinach and Beans

Penne with Roasted Tomatoes, Spinach and Beans

Looking for a delicious way to serve up pasta? This Penne with Roasted Tomatoes, Spinach and Beans is ultra-flavorful, with garlic, slow roasted plum tomatoes, leafy green spinach, creamy white beans, tart lemon juice and fresh basil.

Bite Me Bit

"You can never have enough garlic. With enough garlic, you can eat the New York Times."

- Morley Safer, reporter

Ingredients

Oven-Roasted Tomatoes

8 plum tomatoes, quartered and seeded
2 tbsp olive oil
¼ tsp kosher salt
¼ tsp freshly ground black pepper

½ lb penne pasta
½ cup reserved pasta water
2 tbsp olive oil
1 large garlic clove, minced
1½ cups canned white kidney (cannellini) beans
3 cups roughly chopped baby spinach
2 tbsp fresh lemon juice
2 tbsp fresh basil, cut into thin strips
¼ tsp kosher salt
¼ tsp freshly ground black pepper
¼ cup freshly grated Parmesan cheese

Directions

1) For the tomatoes, preheat oven to 300°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. In a large bowl, toss cut tomatoes with olive oil, salt and pepper. Place on prepared baking sheet, cut side up, and bake 1½ hours.

2) Toward the end of the tomatoes roasting, cook the penne pasta in a large pot of lightly salted boiling water until tender. Drain pasta, reserving ½ cup of the cooking water.

3) Using the same large pot heat 2 tbsp olive oil over medium heat. Add garlic, stirring 30 seconds, until fragrant. Add cooked pasta, roasted tomatoes, white beans and spinach, cooking until spinach wilts, about 1 minute. Add lemon juice, basil, salt, pepper, Parmesan and some of the reserved pasta water as needed to loosen the sauce. Serve immediately.

Serves 4

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