About this recipe
Spinach, garlic, and feta make a weeknight pasta that tastes like more work than it is. White beans add body and bump the protein without changing the flavor much.
The beans go in with the spinach so they warm through. Mash a few against the pan if you want the sauce creamier.
Save pasta water. A splash turns the feta and oil into a glossy coating that clings to every noodle.
PASTA
Step 1
Bring a large pot of well-salted water to a rolling boil. Cook pasta until al dente, usually 9 to 11 minutes. Reserve 3/4 cup pasta water, then drain.
SAUCE
Step 2
Heat olive oil in a large skillet over medium. Add garlic and chili flakes if using. Cook 30 to 45 seconds until fragrant.
Step 3
Add white beans and a splash of pasta water. Warm over medium for 2 to 3 minutes, mashing a few beans lightly with a spoon.
Step 4
Add spinach and wilt 1 to 2 minutes over medium until collapsed. Season with salt and pepper.
FINISH
Step 5
Toss in pasta with more pasta water until glossy. Off heat, fold in most of the feta and lemon juice if using. Top with remaining feta and serve.
Tips
Drain the beans well so the pan does not taste canned or watery.
For extra protein without beans, stir in 1/2 cup low-fat cottage cheese off heat instead.
Swaps
White beansChickpeas
Same drained can size. Slightly firmer bite.
FetaGoat cheese
Same weight; creamier and tangier.
Equipment
Large pot · Large skillet · Colander
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