Roasted Tomatoes, White Beans, and Spinach Pasta

A healthy pasta dish full of protein and good vitamins!
Filling enough to be a meal in itself!
Serves: 4


  • 12-14 oz Angel Hair Pasta Nests
  • 3 pints cherry or grape tomatoes, halved lengthwise
  • ¼ cup + 2 Tablespoons extra virgin olive oil
  • 3 T. minced fresh garlic
  • ¼ t. crushed red pepper
  • 2 t. kosher salt
  • 1 onion, diced
  • 1 15 oz. can of Cannellini Beans, drained and rinsed with water
  • 4 handfuls of fresh baby spinach
  • Fresh basil, julienned
  • Fresh Parmesan, shaved or grated 


  1. Preheat oven to 325 degrees. Toss together tomatoes, crushed red pepper, ¼ cup olive oil, 2 T. of the garlic, and 1 t. kosher salt in a 9 x 13 baking dish. Bake for approximately 45 minutes until tomatoes soften and release their juices. You can do this a few hours ahead of time. Just let them stand and room temperature until ready to make pasta.
  2. Cook pasta according to package directions, save ¼ cup of the cooking water, drain and set aside.
  3. While pasta is cooking, heat 2 T. of oil over medium heat and saute onion until translucent, approx. 5-6 minutes. Add beans and garlic and cook for another 2 minutes.
  4. Add pasta, tomato mixture, spinach and saved pasta cooking water to pan.
  5. Toss until spinach is wilted.
  6. Top with fresh basil and Parmesan.


Recipe courtesy of Carey Aron, originally posted by World of Pastabilities