Whole wheat noodles, soaked in a garlic-rich light cream sauce, and topped with veggies, bacon, herbs, and white beans, this Tuscan Pasta is the best on a cold winter day and can be whipped up in a snap, even on a weeknight. Don’t forget the crusty bread to soak up all that delicious sauce!
So, the hubby and I just got back from a week in Montreal where we ate amazing food, walked around Old Town, and basically pretended we were in Paris. It was a great trip, but I’m sorry to say it didn’t do much for our waistlines. Soooo, we’re trying to eat a little healthier around here at moment. And, while pasta may not be the obvious choice for that, this Weeknight Tuscan Pasta really does fit the bill.
Here’s Why This Tuscan Pasta Is So Healthy
- It’s packed with filling ingredients like white beans and whole wheat spaghetti (hello protein and fiber!).
- It has lots of great immune-boosting garlic thrown in.
- It’s loaded with veggies and herbs.
- It uses olive oil for a dose of healthy fat.
And, before you call me out on it, ok, I added in a few other things that may up the calorie intake a bit (a tiiiny bit of bacon, a little bit of cream, and some cheese). But seriously, these things make the dish. Omit them if you must (or if you’re vegan), but you’ll probably regret it. The past will still be good, but it won’t be as savory and delicious.
But truly, my favorite thing about this dish? It's a super easy and quick recipe to make when you're short on time. You can totally make it on a weeknight, and you could probably even use just one pan if you make the noodles ahead of time. Easy, fast, healthy – win!
How To Make Tuscan Pasta
- Boil the pasta in a large pot of well-salted water.
- Sautee some garlic and shallots in a large pan until they start to smell amazing.
- Add the cherry tomatoes and red bell pepper to the pan and cook for about 5 minutes, stirring occasionally. The tomatoes will start to get soft and you can use your spoon or spatula to push them to just bursting as they soften up.
- Stir in the butter, white wine, and heavy cream and cook for 2 minutes more.
- Toss in some cannellini beans and cook for a final 2 minutes.
- Add your pasta to the sauce and toss to coat the noodles.
- Serve and top with shredded pecorino or parmesan cheese, torn basil and red pepper flakes.
This is seriously one of my favorite pastas to make because it's so easy and quick to make. We have this in some form almost on a weekly basis. It’s sooo garlicky, filling and so so so delicious.
If you give this Tuscan Pasta a try, tag me on Instagram! LOVE to see your creations and hear what you think!
More Weeknight Recipes!
- Weeknight Rotisserie Chicken Bahn Mi Sandwiches
- Sheet Pan Nachos With Chorizo
- Easy 20-Minute Yogurt Flatbread
- Weeknight Mushroom Ragout Recipe
- Homemade Pumpkin Mac And Cheese
- Healthy Chicken, Pomegranate And Arugula Crunch Salad
- 1 package whole wheat spaghetti
- salt and pepper to taste
- ½ cup olive oil
- 6-7 garlic cloves, roughly chopped
- 1 small shallot, chopped
- 1 tablespoon butter
- ⅓ cup dry white wine
- ¼ cup heavy cream
- 3-4 strips bacon, cooked and crumbled
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, chopped
- 1 can cannellini beans
- 1 large bunch fresh basil, torn
- 1 cup shredded pecorino romano cheese
- 1 teaspoon crushed red pepper flakes (optional)
- Boil pasta according to the package instructions.
- In a large sauce pan or skillet, heat olive oil on medium heat. Add in chopped garlic and shallot and stir until fragrant, about 1-2 minutes.
- Add cherry tomatoes and red bell pepper to the pan. Cook for an additional 5-6 minutes, until tomatoes and peppers start to become soft.
- Add in butter, white wine, and heavy cream and continue stirring for 2-3 minutes.
- Add in Cannellini beans and cook for an additional 2 minutes.
- Add pasta to pan. Toss pasta until fully coated with sauce.
- Remove from heat and top with fresh basil, Pecorino cheese, and crushed red pepper flakes if desired.