Smart Recipe Kitchen

2026-03-02

Serves: 4 | Total time: ~30 minutes

Ingredients

• 12 oz short pasta (rigatoni or orecchiette)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 shallot, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 tsp red pepper flakes (optional)
• 1 can (15 oz) cannellini beans, rinsed
• 1 cup vegetable or chicken broth
• 3/4 cup heavy cream or half-and-half
• 3 cups baby spinach
• 1/2 cup grated Parmesan
• Salt, black pepper, juice of 1/2 lemon

Method

1) Cook pasta in salted water to al dente; reserve 1 cup pasta water.

2) In a skillet, warm oil. Sauté garlic and shallot 2 minutes; add sun-dried tomatoes and pepper flakes.

3) Stir in beans and broth; simmer 3 minutes. Add cream; simmer to thicken slightly.

4) Add pasta, spinach, and Parmesan. Toss, adding pasta water as needed for a silky sauce.

5) Finish with lemon juice, salt, and pepper.

Why it works: Beans add protein and body so the sauce is creamy without a roux; lemon keeps richness in check.