I don't enjoy a lot of different types of meat, so many of the meals I make include chicken, however once in a while I like to make meatless meals. This pasta dish was made with inexpensive ingredients that I always have on hand, it was quick and easy. The beans make it seem more filling, serve with a salad, and you won't miss the meat.
Tomato Cream Pasta with Spinach & White Beans
1-3 cup onions, diced
1 tbsp extra virgin olive oil
1/2-3/4 lb rigatoni
1 can cannellini beans, drained and rinsed
kosher salt & pepper to taste
1 1/2 cups spinach, rinsed, dried & roughly chopped
1/4-1/2 shredded Parmesan cheese
about 3 tbsp of reserved pasta cooking liquid
1/4 cup half and half cream
5 cloves of roasted garlic, mashed
28 oz can diced tomatoes, undrained
1 tsp dried basil
1 tsp dried oregano
1/2 tsp dried parsley
Cook pasta according to directions, drain, but reserve some cooking liquid.
Meanwhile, in a large skillet, heat oil and add onion and saute for about 5-6 minutes on medium heat.
Add tomatoes, herbs, beans, garlic, salt and pepper. Simmer for about 7-8 more minutes. Add cream and heat through, but do not boil. Stir in cheese, spinach and a a couple of spoonfuls of reserved pasta cooking liquid (or till desired consistency is reached) and heat through. Remove and serve with additional Parmesan if desired.