Butterbean, spinach and parsley pasta

Serves: 2

Prep Time: 20 mins


1 can (400g) butterbeans

1 200g bag of spinach

2 shallots

1 handful of fresh parsley

1 lemon, juiced

1 tbs olive oil

80g Le Fettucce corn pasta


To taste

salt and pepper

This butterbean spinach and parsley pasta is a perfect example of the humble food I often eat on a daily basis. If you’re someone who doesn’t have a lot of time to mess about in the kitchen, this pasta recipe is for you. It’s quick to make and the ingredients should be nice and easy to find, plus it tastes delicious too!

Butterbeans are a mild and creamy relative of the broad bean, and an excellent source of potassium, copper, iron, manganese and fibre – all the essentials for healthy digestive and cardiovascular systems.

I am always trying to get more spinach into my system. Why? Because it’s packed with vitamins and minerals, and contains more than a dozen different antioxidants. While raw spinach is nutritious, cooked spinach is even more so, as the iron content is more readily available and it provides considerably larger amounts of beta-carotene, lutein, vitamins and minerals. So this recipe is a great way to eat it.


  1. Place the pasta on to cook for the allotted time.
  2. While the pasta is cooking peel and chop the shallots into thin pieces. Place these on a medium heat with the olive oil and cook them until they are soft. Then add in the spinach and butterbeans to cook until the spinach is wilted.
  3. Once the pasta is cook remove from the heat, and thoroughly drain then place into the pan with the shallots, spinach and butterbeans.
  4. Wash the kale and basil, then tear them into small pieces. There is no need to remove the stalks as the blender will break them down.
  5. Finally just before serving squeeze over the lemon juice and sprinkle with fresh parley, then season to taste.

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