Farfalle with Artichokes, White Beans and Spinach
Easy but healthy pasta dish made with ingredients you probably already have in your pantry or fridge!
Ingredients
- 1 lb farfalle pasta
- 2 15 oz artichoke hearts drained
- 1 bag baby spinach
- 1 15 oz cannellini beans rinsed and drained
- 3 garlic cloves chopped
- ½ cup kalamata olives pitted and chopped
- 2 tablespoon extra virgin olive oil
- ½ cup reserved pasta water
- ½ teaspoon fresh thyme leaves
Instructions
- Boil water for pasta and cook according to package directions
- In meantime, heat olive oil in a large saute pan.
- Add the garlic and saute until fragrant.
- Toss in the artichokes, beans and season with salt and pepper and saute only until heated through.
- Add the cooked and drained pasta to the pan (don't forget to reserve some of the pasta water).
- Toss in the spinach and olives.
- Ladle the reserved pasta water into the pan and gently toss to combine pasta and vegetables.
- Top with fresh thyme, and an extra drizzle of olive oil or favortie grated cheese if desired.
- Season with additional freshly ground pepper if desired.
Notes
Please note that nutritional values may vary depending on type and brand of ingredients used (i.e., frozen vs canned artichokes). I recommend using low to no sodium canned artichokes (not marinated), as well as rinsing and olives and beans to help remove some of the sodium.
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Nutrition
Calories: 626kcalCarbohydrates: 110gProtein: 23gFat: 2.5gSodium: 400mgPotassium: 658mgFiber: 8gSugar: 3gVitamin A: 6753IUVitamin C: 22mgCalcium: 142mgIron: 5mg
I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
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