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  • 8 ounces fettuccine or any pasta you desire
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 cloves garlic, minced
  • 1 pint grape or cherry tomatoes
  • Freshly ground pepper to taste
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1 (15 oz.) can cannellini beans
  • 4 ounces baby spinach
  • 3 ounces shredded parmesan


  • Fill a large pot with water, place over high heat and bring it to a boil. Add the pasta and cook according to the package directions. Drain the pasta in a colander.
  • Heat the olive oil and butter in a large skillet over medium-low heat. Add the garlic and sauté for about a minute, or until it has softened and become very fragrant.
  • Add the tomatoes, salt, pepper and basil. Sauté the tomatoes until the skins burst and the tomatoes begin to release their juices. Do not have the heat too high or the garlic may burn before the tomatoes break down. You want the garlic to brown and caramelize a bit.
  • Once the tomatoes begin to break down, add the spinach and stir it into the tomatoes until it is about halfway wilted.
  • Rinse and drain the can of cannellini beans. Add the beans to the skillet and stir until they are heated through. The tomato juices will have created a thick sauce-like mixture on the bottom of the skillet at this point. Taste the mixture and add a bit more salt if needed. It should be slightly on the salty side to properly flavor the pasta.
  • Add the cooked and drained pasta to the skillet. Toss until the pasta is coated in the sticky sauce and everything is combined.
  • Top with shredded parmesan, plus add a bit of parmesan to the top of each bowl.
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