Whole Wheat Pasta with White Beans and Spinach

Instructions

1. 1

   Prepare and cook the beans

   • Rinse the dried cannellini beans and soak them in ample water overnight, or for at least 8 hours.
   • Drain the soaked beans. Add them to a pressure cooker with 2 cups of fresh water.
   • Secure the lid and cook on high pressure for 15-20 minutes, or until the beans are tender but not mushy.
   • Let the pressure release naturally. Drain the beans and set aside.
2. 2

   Cook the pasta

   • While the beans cook, bring a large pot of water to a rolling boil. Add 1 tbsp of salt.
   • Add the whole wheat pasta and cook according to package directions until al dente.
   • Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.
3. 3

   Sauté the aromatics

   • Heat the olive oil in a large skillet or Dutch oven over medium heat.
   • Add the sliced garlic and red pepper flakes. Cook for about 1-2 minutes, stirring constantly, until the garlic is fragrant and lightly golden. Be careful not to burn it.
4. 4

   Add beans and spinach

   • Add the cooked white beans to the skillet and stir to coat with the garlic oil.
   • Add the fresh spinach in large handfuls, stirring until it begins to wilt. This may take a few minutes.
   • Pour in about 1/4 cup of the reserved pasta water to create a light sauce and help wilt the spinach fully.
5. 5

   Combine and finish the dish

   • Add the cooked pasta to the skillet with the spinach and beans.
   • Sprinkle in the nutritional yeast, lemon zest, lemon juice, 0.25 tsp salt, and black pepper.
   • Toss everything together until well combined. If the pasta seems dry, add another splash of the reserved pasta water until it reaches your desired consistency.
   • Serve immediately.