Cannellini Alfredo Pasta with Spinach

Creamy cannellini Alfredo pasta blends white beans, milk, Parmesan, garlic, spinach, and lemon for an easy vegetarian stovetop dinner.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 12 ounces penne pasta
• 1 15-ounce can cannellini beans
• 1.25 cups whole milk
• 0.75 cup finely grated parmesan cheese
• 5 ounces baby spinach
• 3 cloves garlic
• 1 medium lemon
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve 1 cup pasta water, then drain. (about 10 min) — Boiling
2. While the pasta cooks, drain and rinse the beans. Blend the beans, milk, Parmesan, garlic, olive oil, salt, and pepper until smooth. (about 3 min)
3. Pour the blended sauce into a large skillet over medium-low heat. Cook, stirring often, until steaming and slightly thickened, about 4 minutes; do not let it boil vigorously. (about 4 min) — Medium-low
4. Add the spinach and cook, stirring, until wilted, about 2 minutes. (about 2 min) — Medium-low
5. Add the drained pasta and toss until coated. Loosen with reserved pasta water, 2 tablespoons at a time, as needed. Cook 1 minute more, then remove from the heat. (about 1 min) — Medium-low
6. Finely grate the lemon zest over the pasta and squeeze in 1 tablespoon lemon juice. Stir and adjust the salt and pepper to taste. (about 1 min)