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 Navy Beans, Italian Sausage & Cherry Tomato
(adapted from Good Life Eats)
- 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)
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.
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!