White Bean and Veggie Pasta

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 556.7
  • Total Fat: 5.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 542.5 mg
  • Total Carbs: 102.9 g
  • Dietary Fiber: 17.6 g
  • Protein: 27.0 g

View full nutritional breakdown of White Bean and Veggie Pasta calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 4


    * Olive Oil, 1 tbsp (remove)
    * Garlic, 6 cloves (remove)
    * Shallots, 3 tbsp chopped (remove)
    * Carrots, raw, 2 cup, chopped (remove)
    * Beans, Dried Cannellini, 1/4 c (51g), 1 cup (remove)
    * Spinach, frozen, 2 cup (remove)
    * Stewed Tomatoes America's Choice 28oz can, 1 serving (remove)
    * Oregano, ground, 1 tbsp (remove)
    * Rosemary, dried, 1 tbsp (remove)
    * Red Star Nutritional Yeast, 1.5 tbsp (remove)
    * Chili powder, .5 tsp
    * Pepper, black, 1 tsp (remove)
    * Linguine De Boles 2oz dry, 4 serving (remove)


Put a big pot of water to boil

In a large saucepan heat oil.
Add garlic and shallots and cook to soften but don't brown.
Add the carrots and let cook for a few minutes.
Then add beans and spinach let cook for a few minutes to defrost the spinach.
Add can of tomatoes, oregano, rosemary, nutritional yeast, chili powder and black pepper and let simmer for another 5 - 10 min while the pasta is cooking..
When the pasta is almost done take about 1 cup of the pasta water and add to the beans and veggies.
Drain pasta when ready and add to saucepan and mix everything through.

Number of Servings: 4

Recipe submitted by SparkPeople user EVELYNF.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.