Pasta e Fagioli with Spinach

Man, I can't believe I haven't posted in over a week. Things have been so busy over here -- we're starting on the wedding planning process, and I'm also trying to throw together plans for a vacation in early August. (If you have any tips on wedding venues in DC or can't-miss vacation spots in Washington State, I am all ears!)

This dinner is perfect for a busy weeknight. If you're quick at chopping tomatoes, you can make this whole thing in about 20 minutes. It's healthy and gives you everything you need in one bowl: carby pasta, protein-packed beans, and nutrient-rich spinach. And the sauce is so fresh and delicious, with tomatoes (you can get good ones now! summer is here!) and white wine. Bonus: it only uses a little bit of wine, leaving the rest of the bottle for you to drink with your meal.

Pasta e Fagioli with Spinach
Paraphrased from Appetite for Reduction

• 8 ounces small whole-wheat pasta (such as elbows, orecchiette, etc.)
• 1 teaspoon olive oil
• 4 cloves garlic, minced
• 2 pounds plum tomatoes, chopped roughly
• 14-ounce can of navy beans, rinsed and drained
• 1/4 cup dry white wine (such as pinot grigio)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• A bag of baby spinach

Cook pasta in salted water according to package instructions; drain. Meanwhile, heat the oil in a large nonstick pan over medium heat. Add the garlic and saute, stirring, until the garlic is fragrant, about a minute. Add the tomatoes, beans, wine, oregano, thyme, and salt. Bring to a boil; once boiling, reduce the heat to low and simmer until the sauce is thickened, about 15 minutes. In a large bowl, combine the tomato sauce, pasta, and spinach, stirring well to combine, until the spinach is wilted. Serve.