- 1 tablespoon olive oil
- 1 yellow onion, peeled and diced
- 2 tablespoons butter
- 6 cloves garlic, peeled and minced
- ½ cup diced roasted red bell peppers
- Big pinch crushed red pepper
- 2 tablespoons tomato paste
- 15- ounce can cannellini beans
- 14.5- ounce can cherry tomatoes
- ¼ cup water
- ½ cup loosely packed parsley and basil, roughly chopped
- ½ lemon, juiced
- ⅓ cup freshly grated pecorino Romano
- 5 ounces baby spinach
- 8 ounces dry spaghetti
- Salt, pepper, and sugar
Simmer the sauce:
Add the cannellini beans and stir to coat. Season all over with salt and pepper.
Add the canned tomatoes and ¼ cup water. Bring to a boil and then reduce heat to low and simmer for 20 minutes until the sauce thickens and reduces slightly. Taste and add salt, pepper, and a pinch of sugar if needed.
Finish the sauce:
Stir in the parsley, basil, and lemon juice, then add the baby spinach. As soon as the spinach is wilted, add the pecorino Romano and stir until melted.
Calories: 463kcal | Carbohydrates: 73g | Protein: 20g | Fat: 13g | Sodium: 606mg | Fiber: 11g | Sugar: 9g | Vitamin C: 30mg