White Bean and Spinach Skillet with Parmesan

Ingredients

• 1.5 cups canned cannellini (white) beans, drained and rinsed
• 3 cups baby spinach
• 1 cup cherry tomatoes
• 1/2 cup grated Parmesan
• 2 tbsp raw pumpkin seeds
• 1/2 small yellow onion
• 3 cloves garlic
• 1 tbsp olive oil
• 1/4 tsp red pepper flakes
• 1/2 medium lemon
• 1/2 tsp salt

Instructions

1. Toast the pumpkin seeds first: scatter them in a dry skillet over medium heat and stir until they puff and start to pop, about 3 minutes. Tip onto a plate and set aside — they'll be the crunchy topping.
2. Dice the onion, thinly slice the garlic, and halve the cherry tomatoes. Return the skillet to medium heat and add the olive oil. Add the onion and cook, stirring, until soft and translucent, about 4 minutes.
3. Add the garlic and red pepper flakes and cook just until fragrant, about 30 seconds. Add the halved tomatoes and 1/4 tsp of the salt, and cook, pressing the tomatoes with a spoon, until they slump and release their juices, about 4 minutes.
4. Add the white beans and 1/4 cup water. Simmer gently for 4 minutes, stirring now and then, until the sauce thickens and coats the beans. Mash a few beans against the side of the pan to make it creamy.
5. Stir in the spinach a handful at a time until just wilted and bright green, about 1 minute. Turn off the heat, squeeze in the lemon, and stir in half the Parmesan. Taste and add the remaining salt only if needed — the Parmesan is salty.
6. Divide between two shallow bowls and finish with the remaining Parmesan and the toasted pumpkin seeds. Serve hot, on its own or with a slice of crusty bread.

Nutrition (per serving)

Calories

400

Protein

23 g

Fat

17 g

Carbs

35 g