Summer Tomato and White Bean Pasta

My Pantry Pasta dish just got a summertime makeover with my new Sumer Tomato and White Bean Pasta recipe. It is still a quick meal for a busy night when you want a delicious homemade meal without spending a lengthy amount of time in the kitchen. Sweet summer tomatoes pair excellently with white beans in this hearty vegetarian pasta. With a puree sauce, it looks like a simple marinara that is sure to please the picky eaters in your life. Cheers to making meals that are both healthy and convenient.

½ pound whole wheat spaghetti noodles
1 tablespoon olive oil
3 cloves garlic, minced
1 (15 ounce) can Great Northern Beans, rinsed and drained
2 large tomatoes, diced
1 tablespoon concentrated tomato paste
¼ cup white wine
¼ teaspoon salt
¼ teaspoon fresh ground pepper
Fresh basil, cut into ribbons
Parmesan cheese, grated


  1. Cook pasta according to package directions.
  2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, about one minute. Add beans, tomatoes, tomato paste, wine, salt and pepper. Bring to a boil, reduce heat to low and simmer for about ten minutes.
  3. In a blender or food processor, or with an immersion blender, puree bean and tomato mixture to create a creamy sauce. Return to skillet and simmer for five more minutes.
  4. Serve over spaghetti noodles and top with basil and Parmesan cheese.

Servings: 4

Chicken Sausage and Spinach Manicotti

This recipe was developed for a quick weeknight meal, but it is adaptable for a homemade upgrade that is perfect for a stay-home, date night dish. For a busy weeknight, this recipe incorporates packaged noodles and jarred marinara. You can make it on the weekend for an even quicker version of a weeknight meal that just requires heating.

This meal was inspired by a dish at one of my favorite Italian restaurants, where the noodles are made from scratch daily and you can taste the love and attention that went into creating the pasta from this family-owned establishment. When time allows, I like to switch out the store-bought noodles and marinara for homemade. This meal pairs well with your favorite red wine, and I find that drinking wine while making homemade pasta is half the fun. Try adding some Italian music and making this meal together for a lovely date night.

1 tablespoon olive oil
2 cloves garlic, minced
1 pound or 3 mild Italian chicken sausages, casings removed
1 (8 ounce) package manicotti noodles
2 cups frozen chopped spinach, defrosted
1 (15 ounce) container part-skim ricotta cheese
½ teaspoon freshly grated nutmeg
¼ teaspoon salt
¼ teaspoon white pepper
1 (24 ounce) jar marinara
½ cup freshly grated Parmesan cheese

1. Preheat oven to 450 degrees Fahrenheit, and spray an 8 by 10 baking dish with cooking spray.
2. Warm olive oil in a large skillet over medium-high heat. Add garlic and cook for one minute, until fragrant. Add Italian chicken sausage and cook for 5 to 7 minutes, until browned.
3. Cook noodles according to package instructions. Drain noodles and allow to cool enough to handle.
4. In a large bowl combine Italian chicken sausage, spinach, ricotta cheese, nutmeg, salt and white pepper. Stir until well combined. Place mixture in large zip top bag. Cut a small slit in the corner of the bag. Pipe mixture into manicotti noodles, filling evenly and then placing in the baking dish.
5. Cover stuffed manicotti with marinara and bake for 25 minutes, until edges are brown and sauce is bubbly. Remove and top with Parmesan cheese. Continue baking for about 2 minutes, until cheese has melted.

Note: You can freeze leftovers for a homemade microwaveable meal or lunch.

Servings: 7 ~ Serving size: 2 stuffed manicotti