1serving of the pasta of your choiceI used whole wheat rotini here, but any shape or even spaghetti would be fine
1/2can whitecannellini beans, drained and rinsed
3-4oil-packed sundried tomatoeschopped
1clovegarlicminced
1tablespoonolive oil
3tablespoonsdry white wine
Pinchof cayenne pepper
Two handfuls spinach
Squeeze of lemon juice
Salt and pepper
Lemon zestoptional
Parmesan cheese
Instructions
Cook pasta according to package directions.
While pasta is cooking, heat olive oil in a medium skillet over medium heat. Add garlic, cook for 1 minute.
Add beans, sundried tomatoes, wine and cayenne pepper. Bring to a simmer, cook until wine has reduced, about 3-5 minutes.
When wine has reduced, add spinach to the pan. Once spinach has wilted, add lemon juice. Season with a pinch of salt and a few grinds of pepper (to taste). When pasta has finished cooking, drain and add to pan. Toss together; transfer to a pasta bowl or plate and top with lemon zest and Parmesan cheese.
Notes
To make for two people, increase the pasta to two servings and use an additional 1-2 tablespoons of wine. You can also increase the sun-dried tomatoes and spinach slightly, if desired.Inspired by/adapted from Eat, Live, Run