Gluten Free Spring Veggie and White Bean Pasta

After the long, horrendous winter we had here in the Northeast I am ready for all things Spring. I’m loving open toe shoes, flip flops, dresses, and being outside. And I’m also loving spring produce. Honestly, I am not a lover of fall vegetables and I really try to shop local and cook in season when I can.  The farmers markets look gorgeous right now! And Last week we finally started getting greens and spring veggies in our Misfits Market box!  As much as I would like to say I cook every single night, life sometimes gets in the way. This has been one of those crazy weeks and I have barely cooked.  Can you relate?? But, I didn’t want to order take out and I definitely didn’t want to throw out a drawer full of produce. A pasta dish is a quick and easy way to cook dinner for your family and also utilize any produce that you have. For this Gluten Free Spring Veggie and White Bean Pasta I used Spinach, scallions, and grape tomatoes. I added white beans for protein for a complete,  healthy and balanced meal.

The best part ? The whole recipe took less than 30 minutes from start to finish!

My family’s favorite gluten free pasta is the  Organic Brown Rice Fusilli Pasta from Trader Joe’s.  If you are looking for a healthier option to traditional pasta, check out my top choices for alternative pastas.

For a vegan alternative to the parmesan cheese, try Bragg’s Nutritional Yeast

Some of the ingredients for my Gluten Free Spring Veggie and White Bean Pasta 

Oh, almost forgot to mention it went great with this rosé!

Try these other vegetarian recipes from The Brooklyn Mom!

Sauteed Broccolini with White Beans

Soba Noodle Tofu Stir Fry

Slow Cooker Veggie Quinoa Chili

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Gluten Free Spring Veggie and White Bean Pasta

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Ingredients

• 2 Tablespoon Extra Virgin Olive Oil
• 1 bunch Spring Onions (AKA Scallions), sliced thin
• 4 cloves Garlic, Sliced thin
• 1 large bunch Fresh Spinach, chopped
• 1 Pint Grape Tomatoes, halved
• 1 Can White Beans, drained and rinsed
• 1 Pound pasta of choice (I used Organic Brown Rice Fusilli Pasta from Trader Joe's)

Instructions

1. Set a large pot of water to boil. I
2. n the meantime, heat 1 tablespoon of olive oil in a large skillet.
3. Add scallions and saute until soft and fragrant, about 4 minutes.
4. Add garlic and cook for another minute.
5. Add spinach, the other tablespoon of olive oil , sea salt and fresh ground pepper.
6. Cook until spinach melts.
7. Add beans to pan.
8. When the water boils, add some salt to the water and add pasta.
9. Cook 1 minute less than package directions (the pasta will continue cooking in the pan and you don't want it to be overcooked).
10. Drain pasta. reserving 1/2 cup of the pasta water.
11. Add pasta to pan, toss all ingredients together and cook for another 2-3 minutes for all flavors to combine.
12. Add the pasta water, a little at a time, to create more of the sauce.
13. Transfer to a large serving bowl, add tomatoes to bowl and toss all together.
14. Top with Parmesan cheese if desired. Bragg's Nutritional Yeast is a great dairy free alternative to parmesan cheese!