Penne with spinach, white beans and Parmesan

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  • Serves 4Servings


  • 1/2 package (1⁄ 2-pound) whole wheat penne

  • 1/4 cup extra virgin olive oil

  • 3 cloves garlic, minced
  • 1 (19-ounce) can white kidney beans, drained and rinsed
  • 4 cups fresh spinach leaves
  • 1/2 cup grated Parmesan cheese

  • 2 teaspoons grated lemon zest
  • Coarse salt and freshly ground pepper, to taste


In large saucepan of boiling salted water, cook pasta, stirring occasionally until tender but still firm. Drain and return to saucepan. In medium skillet, heat olive oil over medium heat. Add garlic and let cook 3 minutes; add beans and cook 3 minutes. Remove from heat and pour mixture over drained pasta. Add spinach; toss quickly. Sprinkle with cheese and lemon zest. Season with salt and pepper.