A delightful pasta dish combining creamy textures with the freshness of spinach and the heartiness of beans.
Cook the penne in a large pot of salted boiling water until al dente.
Reserve some pasta water before draining to use in the sauce.
Heat olive oil in a skillet over medium heat, then sauté the diced onion and minced garlic until fragrant and softened.
Stir frequently to prevent the garlic from burning.
Add the diced tomatoes and cook until they start to break down, about 3 minutes.
You can mash the tomatoes slightly with the back of a spoon for a smoother texture.
Stir in the spinach and cook until wilted.
Cover the skillet briefly to help the spinach wilt faster.
Add the cannellini beans and a splash of reserved pasta water, then stir to combine.
Adjust the amount of pasta water to achieve your desired sauce consistency.
Combine the cooked pasta with the skillet mixture and toss to coat evenly.
Ensure the pasta is well coated with the sauce for maximum flavor.
Sprinkle with grated parmesan cheese and season with salt and black pepper to taste.
Serve immediately for the best taste and texture.
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