Pasta with Spinach Beans and Pancetta
Elevate your weeknight dinner with this robust and flavor-packed Pasta with Spinach, Beans, and Pancetta. This easy-to-make dish combines al dente pasta with crispy pancetta for a smoky, savory bite, while creamy cannellini beans and tender spinach add a hearty, nutritious touch. Infused with the warmth of garlic, a hint of red pepper flakes, and a light, brothy sauce, this recipe delivers both comfort and elegance in every forkful. Finished with a generous sprinkle of Parmesan cheese and optional fresh parsley, it’s a meal that’s as satisfying as it is simple to prepare. Perfect for busy weeknights or casual entertaining, this one-pan wonder is sure to impress your family and guests alike!
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Ingredients
- 12 oz Pasta (penne or rigatoni)
- 4 oz Pancetta, diced
- 2 tbsp Olive oil
- 3 cloves Garlic, minced
- 0.5 tsp Red pepper flakes
- 1 cup Cannellini beans (cooked or canned, drained and rinsed)
- 5 oz Fresh spinach
- 0.5 cup Chicken or vegetable broth
- 0.5 cup Grated Parmesan cheese
- 0 to taste Salt
- 0 to taste Black pepper
- 2 tbsp Fresh parsley, chopped (optional for garnish)
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water and then drain the pasta. Set aside.
Step 2
In a large skillet or pan over medium heat, add the diced pancetta. Cook for 5-6 minutes, stirring occasionally, until crispy and golden brown. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.
Step 3
To the same pan, add the olive oil, minced garlic, and red pepper flakes. Sauté for 1-2 minutes until fragrant, being careful not to let the garlic burn.
Step 4
Add the rinsed cannellini beans to the pan and stir to coat in the garlic and oil mixture. Cook for 2-3 minutes to heat the beans through.
Step 5
Add the fresh spinach to the pan in batches, allowing it to wilt down before adding more. Stir the spinach gently until fully wilted.
Step 6
Pour in the chicken or vegetable broth and stir to combine. Simmer for 2-3 minutes to allow the flavors to meld together.
Step 7
Add the cooked pasta and crispy pancetta to the pan. Toss everything together, adding a splash of the reserved pasta water if needed to loosen the sauce.
Step 8
Stir in the grated Parmesan cheese and season with salt and black pepper to taste. Toss again to evenly coat the pasta with the sauce.
Step 9
Serve the pasta hot, garnished with fresh parsley and additional Parmesan cheese, if desired.
Nutrition Facts
| Serving size | (1009.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1597.9 |
| Total Fat 81.1g | 0% |
| Saturated Fat 26.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 119.4mg | 0% |
| Sodium 5789.0mg | 0% |
| Total Carbohydrate 149.7g | 0% |
| Dietary Fiber 22.9g | 0% |
| Total Sugars 5.5g | |
| Protein 71.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 759.3mg | 0% |
| Iron 14.3mg | 0% |
| Potassium 1155.1mg | 0% |
Source of Calories