Enjoy garden-fresh spinach and tomatoes all tangled up in whole-grain noodles and just one pot to wash tonight.
8 oz whole-grain spaghetti
1/2 cup finely chopped red onion
4 1-oz slices turkey bacon, no added nitrates or nitrites, finely chopped
2 cups grape or cherry tomatoes
1 15-oz BPA-free can unsalted cannellini beans, drained and rinsed
10 oz baby spinach
3 large egg yolks
1/2 cup finely grated Parmesan cheese
1/4 tsp ground black pepper, or to taste
In a large pot or Dutch oven, cook pasta al dente according to package directions. Before draining, set aside 3/4 cup of the cooking water in a heat-proof medium bowl.
Wipe Dutch oven dry and heat on medium. Add onion and bacon; sauté until onion softens, about 3 minutes. Add tomatoes; sauté for 2 minutes. Add cooked spaghetti and beans; cook for 1 minute. Stir spinach into pot, cover and reduce heat to low. Cook until spinach wilts, 1 to 2 minutes.
Add egg yolks to bowl with reserved cooking water and whisk well; add to pot along with cheese and pepper. Using tongs, toss mixture until coated and cook for 1 minute.
Quick and soothing, our healthy zuppa Toscana (Italian for Tuscan soup) is a light and refreshingly simple blend of creamy white beans, classic herbs and savory sausage. Serve with whole-grain bread on the side.
Soak beans overnight. Drain, rinse well and boil with fresh water until soft throughout. Use cooked beans as is, or use onion, garlic and spices to add layers of flavor as we did with our spiced refried bean recipe below. Use it as a delicious base for protein-packed burritos, taco salads, grain bowls, dips and sloppy Joes.