A Pantry to Table Meal

Pasta with Greens and Cannellini Beans

In an effort to eat out less and save money, I make sure I keep a well stocked pantry with staples I can easily throw together in a pinch to make a great, hearty meal.  All you dish needs to be comprised of is a starch (pasta), a green (spinach, kale) and a protein (beans), and you and your fellow diners will be satisfied.
Open your pantry door and look for the following items
Pasta (I really like whole grain pasta for this but any old pasta you have will do)
Oil (preferably olive, extra virgin is even better)
Anchovy paste (okay you might not have that, but it is a pantry MUST, so get some, after you open it, store it in the fridge)
Pepper
Red Pepper flakes
Chicken Broth (or white wine)
1 can of cannellini beans (white kidney beans)
2-3 Garlic cloves chopped

Got it?  You are thisclose to having an amazing meal on your table in roughly 30 mins

Now open your fridge/freezer and see what you have in there. Do you see....
Some kind of green (spinach, kale, chard, etc)
Parmesan Cheese?
Got it? Now, take out a large skillet, a pasta pot, colinder  and wooden spoon
You now have all the components you need to make a healthy, delicious meal.
Take it out and get to cooking!

Pasta with Greens and Cannellini Beans

If using frozen spinach,  defrost1 box of frozen spinach in the microwave and squeeze some of the excess liquid out (its okay for there to be some moisture).
If you are using fresh spinach, kale or chard, rinse and chop into bite size pieces. Use the whole bunch or bag because it will cook down A LOT.

In a large skillet, heat olive oil on MED.  When oil is shimmering, add red pepper and 1/2 tsp of anchovy paste (about two squeezes, you can add more to taste if you like it saltier).Stir bit with your wooden spoon.
Add your greens.  Move the greens around the pan (fresh greens might need to be added in bunches as they cook down).

Meanwhile, bring a pot of salted water to a boil and cook 1/2 the box of pasta according to directions. Reserve 1 1/2 cups of starchy pasta water in a cup. Drain and keep warm. (it is best to do this simultaneously while cooking greens so your pasta doesn't get cold and sticky)

Once greens have cooked down or heated through, add chopped garlic and a splash of chicken broth or white wine and reduce heat to low
( Watch carefully and remove from heat if garlic starts to burn. DON'T burn your garlic! )

Drain and rinse 1 can of cannellini beans and add them to your skillet.  Stir and cook for about 5 min. Then start to mash the beans with the back of your wooden spoon, leaving some beans whole and most mashed. Add some  ground pepper to taste.

Add cooked pasta and 1 cup of starchy pasta water to the skillet and stir to combine.

The mashed beans will coat the pasta like a sauce. If your sauce isn't coming together or is two thick, add more pasta water.

Finally, add a cup of grated parmesan cheese (the stuff from the green can is okay, if that is all you have, but do yourself a favor and buy some real parmesan if your budget allows).

Serve and top with a drizzle of olive oil and additional parmesan cheese if you so desire. You used no butter, milk or cream in this dish, so you can splurge with a little extra parm.