Creamy Tuscan White Bean Pasta
By Recipes Worth Cooking Test Kitchen

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Difficulty: Easy
Cuisine: Italian-inspired

Description:
A creamy vegetarian pasta with white beans, greens, sun-dried tomatoes, and Parmesan that feels hearty without requiring a long simmer.

Ingredients:
- 2.00 Tablespoon olive oil
- 3.00 Clove garlic
- 1.00 Teaspoon kosher salt
- 0.50 Teaspoon black pepper
- 12.00 Ounce short pasta
- 0.33 Cup sun-dried tomatoes
- 1.00 Can cannellini beans
- 0.50 Cup heavy cream
- 0.75 Cup Parmesan cheese
- 4.00 Cup baby spinach

Instructions:
<ol><li>Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente, reserving 1 cup of pasta water before draining.</li><li>Warm the olive oil in a large skillet over medium heat. Add the garlic and sun-dried tomatoes and cook for 1 minute, stirring often.</li><li>Add the beans and 1/4 cup pasta water. Mash about one-third of the beans with the back of a spoon to thicken the sauce.</li><li>Stir in the cream, then add the drained pasta and toss until coated.</li><li>Add the Parmesan and spinach, loosening with more pasta water a splash at a time until the sauce looks glossy.</li><li>Season with salt and pepper, then serve immediately with more Parmesan if desired.</li></ol>

Notes:
<ul><li>Do not rinse the pasta; the surface starch helps the sauce cling.</li><li>For a lighter version, use half-and-half and add pasta water slowly.</li><li>Kale can replace spinach, but it should cook for 2 to 3 minutes before adding the pasta.</li></ul>

Source: https://recipesworthcooking.com/creamy-tuscan-white-bean-pasta/export/