When I’m working on the set of Blue Bloods, rarely can I eat what Kraft services or catering has to offer because of all my extreme allergies. And while the show is only an hour on TV the amount of hours and days and nights that go in to creating the show is a whole other beast… The days are long and nights can be longer. Although Krafty always tries to have something for me, I’d rather be safe by preparing my own food. So I really have to prep for these work days and bring plenty of food to set to keep me going and my energy high. We all probably find ourselves in situations where we need something quick and easy but still want it to taste good while filling us with nutrients to get us through!
So! Whether it be for a quick dinner or a light snack I love making this pasta dish!! It’s low in fat and cholesterol, loaded with fiber and iron from the cannelloni beans, and rich in antioxidants and calcium (along with tons of vitamins such as C, E, folate, omega-3 fatty acids…!) from the spinach. This dish is so low maintenance – it literally takes one pot to prepare, has very few ingredients, and is simple to make! It’s so good and easy that I always keep the ingredients stocked in my pantry. I will make it for dinner one night and keep the left overs for work the next day or two. And while it tastes just as good at room temperature, it reheats very nicely. I personally like to add a bit of water when reheating to reignite the starches and then becomes really thick, almost like there is cream in it! Add a bit more olive oil, salt and pepper to taste and there you go!
A great quick healthy 4 ingredient snack or meal!
Pasta with Beans and Spinach
Ingredients:
1 bag of gluten free pasta (my favorite is Tinkyada!)
2 handfuls of fresh baby spinach
Small handful of fresh parsley chopped
1 can cannelloni beans
Olive oil
Salt and pepper to taste
Directions:
1. Bring a large pot of salted water to a boil.
2. When water is bubbling pour in one bag of pasta and turn down heat to medium for slow boil.
3. In the meantime drain beans and rinse.
4. Rinse spinach, pat dry with paper towel and set aside.
5. Check pasta often. Should be firm yet easy to chew (check package for directions).
6. When done drain pasta and rinse lightly with lukewarm water. Leave pasta in strainer.
7. Using the same pot the pasta was cooked in add about a half cup of olive oil and the beans and cook on high heat.
8. Add salt and pepper to taste and continue stirring.
9. Throw in parsley and stir together. Do this for about 3 minutes on high heat.
10. Turn down heat to medium and add pasta. Stir to combine.
11. Finally add spinach, stir again to incorporate all the flavors!! Cook another 2 minutes. Remove from stove, add more salt and pepper if like, or even some red pepper flakes for some heat!!! And ENJOY!!!
Ever Onward,
Jennifer Esposito
OMG! Thats sounds delish!! Cant wait to try it!
Lol I currently have all of those brands and foods in my pantry :-p
Great meal! I’m definitely adding this to my to-make list. Thanks so much for sharing! I am loving how inexpensive it will be to make this for my family
Jennifer, you rock!! I love your quick ten minute recipes! Post as many as you can, please!! I recently discovered the Tinkyada brand of gluten-free pasta, and I have to say that I am very impressed with the penne pasta the very most compared to the shells or the macaroni style cut of the Tinkyada brand.
I have some questions:
1) What is the purpose of adding salt to the water when cooking pasta? Does it keep the pasta from becoming mushy?
2) I have heard of olive oil being added to water when boiling pasta to keep the pasta from sticking to each other, do you ever use this practice?
3) What is the amount of time do you recommend cooking the penne style pasta of the Tinkyada brand? I know from experience the shells and macaroni style cook in minutes, but the penne takes longer. How long do you cook it for to have that medium firmness and texture?
4) Have you ever heard of from a friend or a doctor that sleeping on ones stomach may cause abdominal pain? Either for the very first meal after waking up (breakfast) or during the day at any given time? Have you ever heard that this may be a cause of stomach pain after eating a meal regardless how healthy this meal may be?
If possible, please post as many quick ten minute meals as possible that do not include any meat as well. There are days that my stomach cannot handle protein from meat sources, and the vegetable sources are the answer to those days I have those difficulties.
Also, I really love your lunch containers. They are neat, orderly and portion controlled –great for us guys who still have to learn to adjust from our years of playing football or other heavy contact sports during our school years. I can hardly wait for mine to arrive. People who are packing their own meals to their place of work is becoming more popular now, as people are now realizing that cooking from scratch is the very best way to maintain and nurture our overall physical wellness.
Once again, Jennifer, great work and thank you very much for posting this ten minute recipe.
Great questions
1- salt to pasta adds flavor to the pasta. After the pasta is cooked salt has a tendency to not absorb the flavor as much
2- olive oil in water is to keep it from sticking, I never use it and never have a problem
3- Go by what the package says. What i do is taste it. It should be still a bit firm, not hard and never mushy. I also find that rinsing some of the starch from the cooked pasta with cold water for a second really cuts that starchy taste.
4- I have never heard anything about abdominal pain and laying on ones stomach. I do know you should sit up straight, feet on floor when eating. Also never lie down after you eat. Stay upright for at least a few hours. If you are having abdominal pain you might want to check with your doc. Another tip, try drinking fresh ginger tea(cut up fresh ginger in water, boil, strain and drink. Or opt for a ORGANIC GLUTEN FREE ginger ONLY tea bag. YES SOME TEA BAGS ARE SEALED WITH A FLOUR PASTE THAT CONTAINS GLUTEN! gross but true.
I love those quick meals myself and have a bunch. Will for sure get some more posted!
Feel Well
Ever Onward
Jennifer
Hi Jen, hope all is well! Seems I have some of these symptoms, been undiagnosed now going on 2yrs, possibly longer. I am going to try this receipe, sounds good. I have made similar but with all the wrong ingredients! Will be looking for gluten free! I also want to do the two week challenge, hope this will be the answer I have been looking for! Thank you, and keep up the great work! Diane
Hi Jennifer, I just found your site. But I love the pasta with beans recipe, and will start incorporating it into my busy life. I started making my own pasta which tastes so much better my husband can eat it with me.
My company does to find a gluten free option on their catered lunch days. Once I got cross contaminated sick from the salad made at a sandwich place. Worst story was they got a gluten free pizza for the three gluten free eaters to share. By the time I heard about it, somebody took the entire pizza – and it wasn’t either of the gluten free people! So I’m trying to find polite ways to explain my absence because they don’t understand why I can’t pick the croutons out of a salad.
After my husband starting making gluten free beer that is good enough for regular beer drinkers, he is taking up the cause of gluten free awareness in the brew-pub scene in San Diego.
Keep up the great work – and thanks for all your work!
I also make this but I use garlic, pepperoncino, white wine and chicken broth. It’s also great with Swiss chard in season or artichokes and sun dried tomatoes, olives and capers. It’s the most versatile and delectable dinner.
Looks good, will make it for my hubby’s lunch tomorrow
I am excited to look for and try a new pasta “tinkyada”! Pasta’s have been the hardest transition for me. Pretty much I have just stayed away from them.
Very interesting website!! Love the quick meal ideas. I was just recently diagnosed with celiac after years of abdominal pain and several surgeries! I will continue to follow your site to learn all I can. I find just starting to be very difficult – I’m only on day 4. I was a big beer drinker, so if there’s anyway Jenn above would like to share what gluten free beer her husband makes, I’d love to try it!! Thanks for sharing all of your ideas and recipes.
I was diagnosed with celiac jan 2012. The main problem I am having is acid reflux , do you know if that is a symptom of celiac.The docs cant figure out why I have the acid reflux it gets bad I feel chest pressure, anxiety and alot of belching. In fact I had those symptoms thats how I was finally diagnosed with celiac. It was a struggle everyday and now it comes and goes .
Thank you Jennifer! I seen you on Dr. Oz, you inspired me to try, as when you spoke of your past symptoms and struggle, I felt you were speaking from my own personal concerns. I have tried to look up Jennifer’s way “recipe book” with no luck. Do you have a cook book? Maybe somewhere in your crazy scheduled you could cook one up? I can tell you right now, it would be a best seller! Thank you for doing this for people who struggle to feel good. You are improving our way of life. You’re a good soul! Thank you!
Made this last night with Schar brand pasta (which is my favorite brand for Penne & crackers). It was delicious. Thanks! Keep the recipes coming, please!
This sounds fab! I’ve never seen that brand pasta at my local stores. My favorite to use is Trader Joe’s gluten-free pasta. Can’t wait to try this!
Thanks, Jennifer! This seemed to0 easy, but I needed a quick dinner. I was sure it was too much olive oil. I was sure it needed garlic and some basil. I was sure it was going to burn before the spinach wilted down and the beans were disintegrating. Then, viola! It was perfect. I needed a new bean recipe–a girl can only eat so many black/pinto/garbanzo beans. Also a Tinkyada convert from Schar. Keep up the good work.
I’ll be in NY this winter–hoping to pick up your flour mix at a grocery store?
So Glad you liked it! Its one of my Go To recipes. If you are in NYC this winter you can come right to Jennifers Way store!! Hoping to be opening in Dec/January! Fresh baked bread, muffins, cookies, mixes and more! Will make an announcement when its OPEN!
Be Well
jennifer