Creamy Lemony Pasta with Spinach and White Beans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lemony Pasta with Spinach and White Beans

YOUR SOLIN GENERATED RECIPE

Creamy Lemony Pasta with Spinach and White Beans

A light yet satisfying pasta dish featuring whole wheat pasta enveloped in a creamy, lemon-infused sauce with protein-rich white beans and fresh spinach. This recipe balances hearty ingredients with a tangy brightness, perfect for a wholesome dinner that nourishes and delights.

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NUTRITION

499kcal
Protein
34.2g
Fat
6.7g
Carbs
80.8g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1 cup Canned White Beans (drained)

2 cups Fresh Spinach

1/2 cup Nonfat Greek Yogurt

2 Tbsp Lemon Juice

1 tsp Olive Oil

1 clove Garlic

Salt & Pepper (to taste)

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PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the whole wheat pasta until al dente, then drain reserving a small cup of pasta water.

  • 2

    While the pasta cooks, heat the olive oil in a skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

  • 3

    Stir in the drained white beans and allow them to warm through. Lightly mash some of the beans with the back of a spoon to lend a creamier texture.

  • 4

    Add the fresh spinach to the skillet and cook until just wilted, about 1-2 minutes.

  • 5

    Reduce the heat to low and stir in the nonfat Greek yogurt and lemon juice. If the mixture is too thick, add a splash of the reserved pasta water to reach the desired creamy consistency.

  • 6

    Toss the cooked pasta into the skillet with the sauce, ensuring it is evenly coated. Season with salt and pepper to taste.

  • 7

    Serve warm, garnished with an extra drizzle of lemon juice if desired.

Creamy Lemony Pasta with Spinach and White Beans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lemony Pasta with Spinach and White Beans

YOUR SOLIN GENERATED RECIPE

Creamy Lemony Pasta with Spinach and White Beans

A light yet satisfying pasta dish featuring whole wheat pasta enveloped in a creamy, lemon-infused sauce with protein-rich white beans and fresh spinach. This recipe balances hearty ingredients with a tangy brightness, perfect for a wholesome dinner that nourishes and delights.

NUTRITION

499kcal
Protein
34.2g
Fat
6.7g
Carbs
80.8g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1 cup Canned White Beans (drained)

2 cups Fresh Spinach

1/2 cup Nonfat Greek Yogurt

2 Tbsp Lemon Juice

1 tsp Olive Oil

1 clove Garlic

Salt & Pepper (to taste)

PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the whole wheat pasta until al dente, then drain reserving a small cup of pasta water.

  • 2

    While the pasta cooks, heat the olive oil in a skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

  • 3

    Stir in the drained white beans and allow them to warm through. Lightly mash some of the beans with the back of a spoon to lend a creamier texture.

  • 4

    Add the fresh spinach to the skillet and cook until just wilted, about 1-2 minutes.

  • 5

    Reduce the heat to low and stir in the nonfat Greek yogurt and lemon juice. If the mixture is too thick, add a splash of the reserved pasta water to reach the desired creamy consistency.

  • 6

    Toss the cooked pasta into the skillet with the sauce, ensuring it is evenly coated. Season with salt and pepper to taste.

  • 7

    Serve warm, garnished with an extra drizzle of lemon juice if desired.