Tuscan Rigatoni White Beans

Transport your taste buds to sunny Tuscany with this hearty and wholesome Tuscan Rigatoni White Beans recipe! This one-pot wonder pairs perfectly al dente rigatoni with a velvety tomato and white bean sauce infused with fragrant rosemary, thyme, and a hint of crushed red pepper for a subtle kick. Tender baby spinach adds a pop of freshness, while a sprinkle of grated Parmesan and zesty lemon zest elevate each bite. Perfect for a quick weeknight dinner in just 35 minutes, this vegetarian pasta dish is comforting, nutritious, and packed with Mediterranean flavors. Serve it as a satisfying main course or a crowd-pleasing side—either way, it’s bound to become a kitchen favorite!

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 oz rigatoni pasta
• 3 tbsp olive oil
• 4 cloves garlic cloves
• 1 medium yellow onion
• 0.5 tsp crushed red pepper flakes
• 14 oz canned diced tomatoes
• 15 oz cannellini beans (white beans), drained and rinsed
• 1 cup vegetable broth
• 4 cups baby spinach
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme, chopped
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 cup Parmesan cheese, grated (optional)
• 1 tsp lemon zest (optional, for garnish)

Directions

Step 1

Cook the rigatoni pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.

Step 2

In a large skillet or sauté pan, heat the olive oil over medium heat.

Step 3

Add the minced garlic and chopped onion to the pan. Sauté for 3-4 minutes, stirring occasionally, until the onion is translucent and the garlic is fragrant.

Step 4

Sprinkle the crushed red pepper flakes into the pan and stir for 30 seconds to release their flavor.

Step 5

Pour the canned diced tomatoes (with their juice) into the pan. Stir to combine and let the mixture simmer for 5 minutes.

Step 6

Add the cannellini beans and vegetable broth to the skillet. Stir and allow the mixture to cook for another 5 minutes, letting the flavors meld together.

Step 7

Stir in the baby spinach, fresh rosemary, and fresh thyme. Continue to cook until the spinach is wilted, about 2-3 minutes.

Step 8

Season the sauce with salt and black pepper to taste.

Step 9

Reduce the heat to low and gently fold the cooked rigatoni into the sauce. If the mixture seems too thick, add a splash of the reserved pasta water to reach your desired consistency.

Step 10

Cook for an additional 2-3 minutes, allowing the pasta to absorb some of the sauce's flavor.

Step 11

If desired, sprinkle grated Parmesan cheese over the pasta and stir it in until melted.

Step 12

Serve the Tuscan Rigatoni White Beans hot, garnished with lemon zest for a touch of brightness and extra Parmesan if preferred.

Nutrition Facts

Serving size	1807.7 grams (1807.7g)

Amount per serving	% Daily Value*
Calories	2125

Total Fat 94.20g	121%
Saturated Fat 31.70g	159%
Polyunsaturated Fat 8.10g
Cholesterol 103mg	34%
Sodium 5810mg	253%
Total Carbohydrate 222.30g	81%
Dietary Fiber 41.40g	148%
Total Sugars 25.10g
Protein 100.10g	200%

Vitamin D 0IU	0%
Calcium 1835mg	141%
Iron 21mg	114%
Potassium 2995mg	64%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.7%

Protein: 18.7%

Carbs: 41.6%