Pasta w/ Navy Beans, Sausage & Tomato

So. Busy. So. Overwhelmed. Wedding. Taking. Over. Life. I’ve been here there and everywhere lately, but tonight I managed to make a decent dinner (last night, I am not ashamed to say, was Papa Murphy’s). This recipe is super easy to throw together and doesn’t take long at all.

pasta with beans sausage tomato

Pasta with Navy Beans, Italian Sausage & Cherry Tomato

(adapted from Good Life Eats)

Ingredients

  • 12 oz whole wheat linguine
  • 1 lb Italian sauage, diced
  • 1 pint cherry tomatoes, chopped
  • 2 tbsp olive oil
  • 2 cloves minced garlic
  • 1 (15 oz) can navy or cannellini beans, drained and rinsed
  • 1 or 2 cups fresh baby spinach (to your taste)
  • parmesan cheese, for serving (optional)

Directions

Cook pasta according to package directions and drain when finished.

In a skillet over medium-high heat, pour olive oil and add pieces of sausage. Cook until heated through. Remove sausage to a plate and set aside. Lower the heat a bit and add minced garlic to the skillet; stir, taking care not to burn. Add cherry tomatoes and cook until juices begin to come out. Pour in the well-rinsed beans and spinach and stir some more.

After 2 or 3 minutes, mix in the cooked pasta and sausage. Serve with grated parmesan cheese, if you know what’s good for you.

Notes

Seriously, start (boiling the pasta water) to finish (plating) I think the whole thing took 20 minutes. And would’ve taken less if I hadn’t initially forgotten about the spinach. I also had plenty of leftovers that I will be taking to work tomorrow. I LOVE not having to worry about what I’m going to eat for lunch at work. All in all, this one couldn’t be easier – enjoy!

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