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Tuscan-Inspired Bean Pasta
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Tuscan-Inspired Bean Pasta

Tuscan-Inspired Bean Pasta

with Chili Flakes and Lemon Zest

The cannellini bean, an Italian favourite, is made for pasta with its creamy, fluffy interior! Chili flakes, garlic, spinach and roasted tomatoes fill every other nook and cranny of this Tuscan-inspired pasta dish.

Tags:
Veggie
Quick
Optional Spice
Allergens:
Wheat
Milk
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

398 mL

Cannellini Beans

170 g

Rigatoni

(Contains Wheat)

1 unit

Lemon

227 g

Baby Tomatoes

2 unit

Garlic, cloves

113 g

Baby Spinach

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

7 g

Basil

1 tsp

Chili Flakes

113 g

Yellow Onion

½ cup

Sun-Dried Tomato Pesto (Sulphites, Milk)

(Contains Milk, Sulphites)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Oil*

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Nutrition Values

Calories860 kcal
Fat36 g
Saturated Fat9 g
Carbohydrate115 g
Sugar11 g
Dietary Fiber20 g
Protein32 g
Cholesterol30 mg
Sodium950 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Strainer
Zester
Measuring Cups
Measuring Spoons
Baking Sheet
Parchment Paper
Colander
Large Non-Stick Pan

Instructions

Prep
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, roughly chop spinach. Peel, then cut onion into 1/4-inch pieces. Thinly slice basil. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Peel, then mince or grate garlic. Drain and rinse beans.

Roast tomatoes
2

Add tomatoes, 1/4 tsp lemon zest and 1 tbsp oil (dbl both for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven until tomatoes burst, 12-15 min.

Cook rigatoni
3

Meanhwhile, add rigatoni to the boiling water. Cook, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return rigatoni to the same pot, off heat.

Cook onions
4

Meanwhile, heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then onions, garlic and 1/2 tsp lemon zest (dbl for 4 ppl). Cook, stirring occasionally, until onions soften, 3-4 min. Remove the pan from the heat, then add half the basil and 1/2 tbsp lemon juice (dbl for 4 ppl). Season with salt and pepper, to taste, then stir to combine.

Toss pasta
5

Add reserved pasta water, beans, sun-dried tomato pesto, onion mixture and spinach to the pot wit rigatoni. Toss until spinach wilts and rigatoni is coated, 1-2 min. Season with salt and pepper, to taste.

Finish and serve
6

Divide pasta between plates. Top with the roasted tomatoes. Sprinkle Parmesan and remaining basil over top. Sprinkle with chili flakes, if desired.