Whole Grain Penne Pasta with Greens & Beans

This is the kind of weeknight supper that feels both cozy and bright: whole grain penne tossed with tender greens, creamy white beans, and a quick, garlicky tomato sauce. It’s approachable, pantry-friendly, and comes together fast, which is exactly what I want when the day gets away from me. The whole grain penne adds a nutty chew that plays beautifully against peppery arugula and pillowy cannellini beans. Serve it with a simple salad and a squeeze of lemon for a full meal that’s satisfying without being heavy.

Why you’ll love this pasta

• Fast and filling: Pantry staples and a short cook time mean dinner on the table in about 30 minutes.
• Textural contrast: Whole grain penne’s bite, silky beans, and crisp baby arugula make every forkful interesting.
• Flexible: This is easy to adapt with whatever greens or beans you have on hand.
• Nutrient-dense: Whole grain pasta and beans boost fiber and protein for a more satisfying meal.

Ingredients

• 2 tablespoons olive oil, good quality
• 2 garlic cloves, peeled and crushed
• 1 teaspoon crushed red pepper flakes
• 2 cups whole peeled tomatoes, can, roughly chopped
• 1 pint cherry tomatoes, fresh
• 15 ounces cannellini beans, can
• sea salt to taste
• 13 ounces whole grain penne pasta, box
• 4 cups baby arugula, loosely packed

Tools you’ll need

• Large pot for boiling pasta
• Large skillet or sauté pan
• Colander or pasta strainer
• Wooden spoon or spatula
• Measuring spoons and cups

Prep and timing

Total time: about 30–35 minutes. Prep is minimal: crush the garlic, roughly chop the canned whole peeled tomatoes, and rinse the beans. The pasta cooks while you build the sauce, so everything comes together quickly.

Step-by-step instructions

1. Bring a large pot of salted water to a boil. Add 13 ounces whole grain penne pasta and cook according to package directions until al dente, usually 9–11 minutes. Reserve about 1 cup of the pasta cooking water, then drain the pasta in a colander.
2. While the pasta water heats and the penne cooks, heat 2 tablespoons olive oil in a large skillet over medium heat.
3. Add 2 garlic cloves, peeled and crushed, to the hot oil. Sauté for about 30–45 seconds, stirring constantly, until fragrant but not browned.
4. Stir in 1 teaspoon crushed red pepper flakes and let them bloom in the oil for about 10 seconds to release their flavor.
5. Add 2 cups whole peeled tomatoes, can, roughly chopped, to the skillet. Use your spoon to break up any large pieces and bring the mixture to a gentle simmer. Cook for 4–5 minutes to let the tomatoes soften and flavors meld.
6. Add 1 pint cherry tomatoes, fresh, halved or left whole if small, to the skillet. Cook for another 2–3 minutes until they begin to soften and release some juices.
7. Drain and rinse 15 ounces cannellini beans, can, and add them to the tomato mixture. Stir gently to combine and warm the beans through, about 2–3 minutes.
8. Taste the sauce and season with sea salt to taste. If the sauce seems too thick, add a splash of the reserved pasta cooking water to loosen it; add a little at a time until you reach your desired consistency.
9. Add the drained whole grain penne to the skillet with the sauce and toss to combine, ensuring the pasta is evenly coated. If the mixture needs more moisture, add more reserved pasta water a tablespoon at a time.
10. Remove the skillet from the heat and fold in 4 cups baby arugula, loosely packed. Toss gently—the residual heat will wilt the arugula but keep some of its bright color and peppery bite.
11. Transfer the pasta to a serving dish or divide it among plates. Taste once more and adjust seasoning with additional sea salt or a pinch more crushed red pepper flakes if desired. Serve immediately.

Serving suggestions

This pasta is lovely on its own but pairs well with a few simple additions. A drizzle of extra virgin olive oil, a sprinkle of grated hard cheese if you eat dairy, or a handful of toasted pine nuts adds richness and texture. For extra brightness, serve with lemon wedges for squeezing just before eating.

Make-ahead and storage tips

• To make ahead: Keep the sauce and cooked pasta separate. Reheat gently in a skillet with a splash of water and toss together just before serving, then stir in the arugula.
• Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stove with a little water or olive oil to restore moisture.
• Freezing: The texture of the arugula won’t survive freezing, so omit it if you plan to freeze the dish. Freeze the pasta and sauce in a freezer-safe container for up to 2 months, then thaw overnight before reheating.

Ingredient notes and swaps

• Cannellini beans: If you prefer, great northern or navy beans are fine in a pinch.
• Whole peeled tomatoes (can): Use a high-quality canned tomato for best flavor. If you only have diced tomatoes, they’ll work—just watch consistency.
• Baby arugula: Swap for baby spinach, baby kale, or any tender green if you prefer a milder flavor.
• Red pepper flakes: Adjust the amount to suit your heat tolerance, or omit for a milder dish.

Why whole grain pasta?

Whole grain penne brings a hearty, nutty flavor and more fiber than refined pasta, which can leave you feeling fuller after a smaller portion. It also holds up nicely in saucier preparations like this one, so every bite has texture and heft.

Final thoughts

This Whole Grain Penne Pasta with Greens & Beans is a reliable, tasty dinner for hectic evenings. It uses simple, wholesome pantry items and fresh greens to create a balanced plate that feels special without demanding a lot of time. Once you get the basic sauce down, it’s endlessly adaptable—add other vegetables, swap the beans, or toss in herbs to keep it exciting week after week.