25 minutes or less

What You’ll Need:

2 c brown rice, quinoa or chickpea pasta

1 can cannellini beans, drained & rinsed

5-6oz baby spinach

For the sauce:

1 (13-15 oz) jar roasted red peppers, drained

1/4 c sliced almonds

juice of half lemon

1/2 tsp sea salt

1/2 tsp paprika

Bring a large pot of lightly salted water to a boil for the pasta (use a pot bigger than you need — you’ll want all that boiling water!)

Then, drain and rinse beans in a large colander in the sink. Empty bag of raw spinach into colander. Leave there for now!

Combine ingredients for sauce in a high speed blender or food processor. Puree until smooth. Transfer to a medium saucepan, cover and heat on medium-low.

Meanwhile, cook pasta according to package instructions.

Drain large pot of cooked pasta SLOWLY over spinach to flash steam. Allow the pasta to sit on the greens for a minute or two, or until greens are wilted and bright green.

Transfer pasta, spinach & beans back to large pot. Remove sauce from heat. Use a spatula to get every last drop into the pasta pot. Stir to mix.

#boom

Serves 2.