Spinach and white bean pasta
Editorial illustration; not a photograph of recipe testing.
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Serves 2 · Approximately 25 minutes. An editorial recipe suggestion; not kitchen-tested or nutritionally analysed.
Ingredients
- 160 g dried pasta
- 2 tablespoons olive oil
- 150 g spinach, washed
- 150 g drained ready-to-eat canned white beans
- 1 tablespoon lemon juice
- Black pepper and optional salt
Method
- Cook the pasta according to its packet instructions. Reserve a mug of cooking water before draining.
- Warm the oil and add spinach with a splash of water. Stir until wilted. Add the beans and heat through.
- Add pasta and lemon juice. Toss with enough reserved water to loosen.
- Taste, season and serve hot.
Kitchen notes
Adjust seasoning to your preference. Check packaged ingredients against your dietary requirements.