Dinner recipe
A fast vegetarian pasta pan with cannellini beans, tomatoes, spinach, smoked paprika, basil, and lemon.
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Ingredients
large saucepan, wide frying pan, sieve, grater, knife, chopping board
Method
Dice the red onion and red pepper, grate the garlic, chop the basil leaves and tender stems, zest the lemon, and cut the zested lemon into wedges.
Cook the pasta twists in a large pan of boiling salted water for 10-12 minutes until just tender. Reserve a mug of pasta water, then drain.
Heat 1 tablespoon olive oil in a wide frying pan over a medium heat. Cook the onion and pepper with a pinch of salt for 7-8 minutes until soft and lightly golden.
Stir in the garlic, smoked paprika, lemon zest, and black pepper for 1 minute. Add the chopped tomatoes, half-fill the empty tin with water, pour it in, and simmer for 8 minutes until glossy.
Drain and rinse the cannellini beans. Stir the beans and spinach into the sauce for 2 minutes until the spinach just wilts, then add the pasta twists and a splash of pasta water so the sauce clings.
Stir through the remaining olive oil, most of the basil, and a squeeze of lemon juice, then taste and season with salt and black pepper. Spoon into bowls, scatter over the remaining basil, and serve with lemon wedges.
