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Fiber-Packed White Bean Tomato Pasta

Helen T. Patterson
Sweet, garlicky roasted cherry tomatoes combine with protein-packed white beans and tender gnocchi in this easy, fiber-rich pasta.
A healthy, satisfying meal ready in just 40 minutes, perfect for weeknight dinners or simple meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Entree, Main
Cuisine Italian
Servings 4

Equipment

  • 1 high-sided baking dish (large enough for 4 cups tomatoes + gnocchi)
  • 1 baking sheet (optional, for easier roasting)
  • 1 medium pot (for boiling gnocchi)
  • 1 colander (for draining gnocchi)
  • 1 spatula
  • Measuring spoons and cups

Ingredients
  

  • 4 cups cherry tomatoes
  • 4 –6 garlic cloves ends trimmed
  • 2 sprigs rosemary or 10 sprigs thyme
  • 1 lemon quartered
  • ½ tsp red pepper flakes
  • 2 Tbsp olive oil plus 1 Tbsp for roasting
  • 14 oz can cannellini beans drained and rinsed
  • 2 cups baby spinach packed
  • 1 lb gnocchi or preferred pasta
  • Salt and freshly ground black pepper to taste

Instructions
 

  • Preheat and Prepare Oven: Start by preheating your oven to 400°F (200°C). This ensures your tomatoes roast evenly and develop their natural sweetness.
    Meanwhile, prepare a high-sided baking dish to hold all the ingredients comfortably.
    A deep dish is best, as it prevents juices from spilling and allows the beans and tomatoes to cook evenly with the flavors fully melding.
  • Prep the Garlic for Roasting: Take 4–6 garlic cloves and trim just the ends, leaving the papery skins intact.
    This method allows the garlic to steam inside its paper, producing a soft, creamy texture when roasted.
    You’ll later be able to squeeze the garlic out to incorporate it into the sauce, adding a rich, mellow garlic flavor without any bitterness.
  • Assemble the Baking Dish: Drizzle about 1 tablespoon of olive oil into the baking dish.
    Sprinkle a pinch of sea salt and ½ teaspoon of red pepper flakes over the oil. Add the cherry tomatoes, trimmed garlic cloves, quartered lemon, and fresh rosemary or thyme sprigs.
    Toss everything gently with your hands or a spatula, making sure all tomatoes and garlic are lightly coated in oil and seasoning.
    This ensures even roasting and maximum flavor infusion.
  • Roast the Tomatoes and Herbs: Place the baking dish in the preheated oven and roast for 20 minutes.
    Keep a close eye on the tomatoes—they should burst, release their juices, and become soft but not overly reduced.
    The aroma of roasted garlic, herbs, and lemon will fill your kitchen, signaling the start of a deeply flavorful sauce.
  • Add the Cannellini Beans: Once the tomatoes have burst, remove the baking dish briefly and stir in the drained and rinsed cannellini beans.
    Mix gently so that the beans are coated with the tomato juices and roasted garlic.
    Return the dish to the oven and bake for an additional 5 minutes, just enough to warm the beans through without breaking them apart.
  • Wilt the Spinach: Layer the fresh baby spinach over the roasted tomatoes and beans.
    Turn off the oven and leave the baking dish inside for 5 minutes. The residual heat will gently wilt the spinach, retaining its bright color and delicate texture.
    Once wilted, fold the spinach into the tomato and bean mixture using a spatula, ensuring every bite has a balance of vegetables and beans.
  • Prepare the Roasted Garlic: Carefully remove the roasted garlic cloves from their papery skins.
    You can squeeze them out and mash lightly to create a soft, creamy addition to the sauce.
    Mixing the roasted garlic back into the tomatoes enhances the depth of flavor, giving the sauce a luscious, slightly sweet, and mellow garlic taste.
    Discard the herb sprigs and lemon rinds unless you’d like to use extra lemon juice for garnish.
  • Cook the Gnocchi or Pasta: Bring a medium pot of water to a rolling boil and season generously with coarse sea salt.
    Add your gnocchi (or preferred pasta) and cook according to package instructions.
    For gnocchi, they’re ready as soon as they float to the surface—this ensures a pillowy, tender texture.
    Use a spider ladle or colander to transfer the gnocchi directly into the baking dish with the roasted tomatoes, beans, and spinach, allowing them to absorb some of the juices.
  • Combine and Adjust Seasonings: Gently fold the gnocchi into the tomato, bean, and spinach mixture.
    Taste and adjust seasoning with salt and freshly ground black pepper. Add a light drizzle of olive oil for richness and shine.
    The final dish should be vibrant, slightly saucy, and well-balanced in flavor, with creamy beans, tender gnocchi, roasted garlic, and bright tomato notes.
  • Serve and Garnish: Serve the pasta warm, garnished with extra lemon wedges and a sprinkle of red pepper flakes for those who like a touch of heat.
    This dish pairs beautifully with a simple side salad or crusty bread. It’s hearty enough to be a main meal but light and nutritious, making it perfect for weeknight dinners, meal prep, or even casual entertaining.

Notes

  • Tomato Ripeness Matters: Choose sweet, firm cherry tomatoes for the best roasted flavor. Overripe tomatoes can become too watery, diluting the sauce.
  • Garlic Prep Tip: Keep garlic cloves in their skins during roasting to get creamy, sweet flavor; mash them afterward for extra sauce richness.
  • Bean Timing: Add cannellini beans after tomatoes have burst to prevent overcooking and maintain their soft, creamy texture.
  • Pasta Choice: Gnocchi works wonderfully, but any short pasta like penne or rigatoni absorbs the sauce nicely. Adjust the pasta quantity if substituting.
  • Flavor Boosters: Don’t skip fresh herbs and lemon. They add brightness and complexity, balancing the natural sweetness of roasted tomatoes.
  • Spice Level: Red pepper flakes add gentle heat—adjust to taste or omit for a milder dish.