A quick, comforting weeknight meal packed with greens and protein, this hearty pasta comes together quickly, and is endlessly adaptable should you wish to try a different green or bean. The key here is finely chopping your greens so they don’t clump together. 

Instructions

1.     Bring a large pot of salted water to a boil over high heat. Cook the pasta according to packaging instructions until al dente. When it’s done cooking, drain and reserve 3/4 cup pasta water. Set aside.

2.     Meanwhile, heat oil in a large Dutch oven or straight-sided sauté pan over medium heat. Add the shallots, garlic, and a generous pinch of salt. Cook for 3–4 minutes, or until the garlic is softened and lightly browned.

3.     Add the white wine and allow it to simmer for 2-3 minutes until it reduces slightly.

4.     Add the greens, stirring to help them wilt, about 1-2 minutes, then remove from heat and set aside.

5.     Transfer the cooked pasta and 1/4 cup reserved pasta water to the large pot, stirring well. Stir in the butter. Stir in additional 1/4 cup pasta water. The sauce should be glossy and coat the pasta nicely at this point. If your pasta is still a bit dry, add additional 1/4 cup pasta water and stir well. The noodles will continue to soak up the liquid as they sit.

6.     Stir in the cannellini beans and decrease heat to low to warm through. Fold in the Parmesan cheese. Taste and season with additional salt, as desired.

7.     Serve with a sprinkle of red chile flakes and extra Parmesan, as desired. Pasta is best enjoyed the day it’s made.