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!

Tuscan Sausage Soup

We’re having sort of a rough time of it, food-wise, in our household lately. Both V and I are attempting to diet, and for him, this means eating a lot of protein. (I haven’t really determined yet what it means for me – apparently so far, not much.) We all know I cook a lot of pasta, which has dubious nutritional value…but I also cook a lot of spinach, which has good protein…I’m just starting to run out of ideas because I have a certain comfort zone when it comes to cooking. HELP! This isn’t good!

I found this one on Foodgawker awhile ago and for some reason had never made it, even though it incorporates several of my favorite things. It seemed like a good choice for tonight, and it was – very hearty and very satisfying. I believe V found it to be sufficiently protein-rich.

tuscan sausage soup

don’t mind the weird spinach stem sticking out.

Tuscan Sausage Soup

(adapted from Dainty Chef)

Ingredients:

  • 1 lb Italian sausage
  • 1 small yellow onion, diced
  • about 1/2 cup carrots, diced
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 14.5 oz can diced tomatoes
  • 1 14.5 oz can cannellini or navy beans
  • 1 tbsp dried basil
  • 1 tbsp dried Italian seasoning
  • 1/2 lb small pasta such as elbows or shells
  • 3 or 4 oz baby spinach
  • grated Parmesan

Directions

Cut up the Italian sausage into slices about a half-inch thick. Put a little bit of olive oil in the bottom of a deep, large pan and add the sausage slices. After letting it brown for a few minutes, add your chopped onion, carrots, and minced garlic. Cook for a few minutes until softened. Add the broth, diced tomatoes, beans, basil, Italian seasoning, and pasta; bring to a boil and then let it simmer for 7-10 minutes or until the pasta is al dente-ish. Add in the baby spinach and stir around until it wilts. Serve with however much parmesan your little heart desires.

Notes

I love how simple this recipe is, and I love that it’s another one where the pasta cooks in the same pot as everything else so I’m only getting one pan dirty. It’s the little things, I tell you.