Spinach & White Bean Pasta

with Parmesan & Oregano Breadcrumbs

30 MIN

4 Servings

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From the Test Kitchen

This comforting dish highlights a classic pairing in Italian cuisine—pasta and creamy beans—that lends delightful heartiness to a verdant duo of spinach and zucchini. A garnish of breadcrumbs, toasted to golden brown perfection with aromatic oregano and tossed with parmesan cheese, gives the pasta a savory finish.

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Nutrition

PER SERVING
Calories

650 Cals (est.)

View Full Nutrition

fresh

ingredients

¾ lb Elicoidali Pasta
1 15.5 -Ounce Can Cannellini Beans
5 oz Baby Spinach
2 Tbsps Tomato Paste
2 Zucchini
2 cloves Garlic
2 oz Sliced Roasted Red Peppers
2 Tbsps Ghee
¼ cup Grated Parmesan Cheese
¼ cup Mascarpone Cheese
¼ cup Panko Breadcrumbs
1 oz Castelvetrano Olives
¼ tsp Crushed Red Pepper Flakes
1 tsp Whole Dried Oregano

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Remove the ghee from the refrigerator to bring to room temperature. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers. Using the flat side of your knife, smash the olives to release the pits; discard the pits, then roughly chop the olives. Combine in a bowl. Drain and rinse the beans.

2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 1/2 cups of the pasta cooking water, drain thoroughly and return to the pot.

3 Toast & finish the breadcrumbs:

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs and oregano; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Transfer to a bowl; stir in the parmesan. Wipe out the pan.

4 Cook the zucchini:

In the same pan, heat the ghee on medium-high until melted. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and softened. Transfer to a plate. Wipe out the pan.

5 Cook the beans & make the sauce:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the prepared olive mixture and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the drained beans; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid is slightly thickened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat.

6 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the cooked beans and sauce, cooked zucchini, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the finished breadcrumbs. Enjoy!