Whole Grain Penne Pasta with Greens & Beans

There’s something so quietly satisfying about a one-pot pasta that eats like a hug: hearty, nourishing, and just the right amount of comforting. This Whole Grain Penne Pasta with Greens & Beans is one of those recipes — pantry-friendly, fast enough for weeknights, and dressed up enough for company. Whole grain penne brings chewy, nutty flavor and fiber, while bright baby arugula and creamy cannellini beans add freshness and protein. The tomato base is simple, garlicky, and a little spicy from crushed red pepper flakes. It’s a balanced, colorful meal that comes together in under 30 minutes.

Every time I make this dish, I love how the whole grain penne soaks up those tomato juices and the beans give it a creamy, satisfying texture. It’s also flexible: use whatever greens you have, toss in a splash of lemon if you like extra brightness, or swap in another white bean if cannellini aren’t on hand. Below you’ll find a clear ingredient list and step-by-step directions so you can get this on the table without stress.

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

Why this works

Whole grain penne gives the base a pleasantly nutty backbone and texture that stands up to the tomatoes and beans. Cannellini beans are creamy and mild, offering plant-based protein that turns this into a complete meal. Fresh cherry tomatoes add pops of sweetness and acidity, while the whole peeled tomatoes form the sauce’s body. Garlic and red pepper flakes provide aromatics and warmth, and a good olive oil ties everything together. Baby arugula, added at the end, wilts just enough to remain bright and peppery without losing its tender bite.

Cook’s notes and tips

• Salt the pasta water generously: it should taste like the sea. This is the easiest way to season the penne from the inside out.
• Drain the cannellini beans and rinse them briefly to remove excess canning liquid. This helps keep the sauce from getting too thin and removes any metallic canned flavor.
• If you like a thicker sauce, lightly crush some of the whole peeled tomatoes as they cook, or mash a few beans against the pan to give the sauce body.
• For extra brightness, finish with a drizzle of the same good-quality olive oil you used to cook, or a squeeze of lemon juice if you have it on hand.
• Make it ahead: store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or broth to loosen.

Step-by-step instructions

Follow these steps in order to make the dish exactly as written, with clear, practical directions.

1. Bring a large pot of salted water to a rolling boil. Add the 13 ounces whole grain penne pasta and cook according to the package instructions until al dente. Reserve about 1 cup of the pasta cooking water before draining the pasta.
2. While the pasta cooks, heat 2 tablespoons olive oil in a large skillet or sauté pan over medium heat. Once the oil shimmers, add 2 garlic cloves that have been peeled and crushed. Sauté the garlic for about 30 to 60 seconds, stirring constantly, until fragrant but not browned.
3. Add 1 teaspoon crushed red pepper flakes to the skillet and stir for 20 to 30 seconds to bloom the spice in the oil. This step brings out the red pepper’s flavor without overpowering the dish.
4. Pour in 2 cups whole peeled tomatoes (from the can), roughly chopped with your hands or a knife before adding. Stir the tomatoes into the garlic and red pepper mixture and let them simmer over medium heat for 3 to 4 minutes to break down slightly and start forming a sauce.
5. Add 1 pint fresh cherry tomatoes to the skillet. Stir to combine and cook for another 3 to 4 minutes, allowing the cherry tomatoes to soften and release their juices while still keeping some texture and sweetness.
6. Drain and rinse the 15 ounces can of cannellini beans, then add them to the tomato mixture. Stir gently to coat the beans in the sauce and allow the mixture to simmer for 2 to 3 minutes so the beans warm through. If you prefer a creamier texture, gently mash a few beans against the side of the pan with the back of a spoon.
7. Season the sauce with sea salt to taste. Start with a small pinch and adjust after combining with the pasta, since the pasta water and beans will also affect final seasoning.
8. Add the drained whole grain penne pasta to the skillet with the tomato and bean sauce. Toss gently to combine, adding reserved pasta cooking water a few tablespoons at a time as needed to loosen the sauce and help it cling to the pasta. Use enough water to create a silky coating, but not so much that the sauce becomes soupy.
9. Once the pasta is evenly coated and heated through, remove the skillet from the heat and fold in 4 cups baby arugula, loosely packed. The residual heat will wilt the arugula slightly while keeping its peppery freshness. Toss until the greens are just wilted and integrated into the pasta.
10. Give the dish a final taste and adjust salt if necessary. Serve hot, finishing each plate with a drizzle of olive oil if desired. Leftovers keep well in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of water.

Serving suggestions

This Whole Grain Penne Pasta with Greens & Beans is satisfying on its own, but here are a few simple ways to elevate it for different occasions:

• For a bright finish, add a squeeze of lemon juice or a handful of chopped fresh herbs like basil or parsley.
• For extra richness, fold in a spoonful of ricotta or a sprinkle of grated hard cheese at the end if you enjoy dairy.
• To boost the protein, stir in cooked shredded chicken or turkey if you want animal protein; otherwise, extra beans or a sprinkle of toasted nuts works well for a textural contrast.
• Serve alongside a crisp salad and crusty bread for a more elaborate meal.

Flavor variations

One of the joys of this recipe is how adaptable it is. Try any of these simple swaps or additions to tailor it to your pantry and preferences:

• Swap baby arugula for baby spinach, baby kale, or mixed salad greens if you prefer a milder green.
• If you like more heat, increase the crushed red pepper flakes or add a pinch of smoked paprika for depth.
• Replace the cannellini beans with chickpeas for a nuttier, firmer bite.
• Add olives or capers for a salty, briny element that contrasts nicely with the tomatoes.

Pantry-friendly, weeknight-ready

What I love most about this Whole Grain Penne Pasta with Greens & Beans is how easily it comes together with humble ingredients. The canned tomatoes and beans mean you can pull it together even when fresh produce is scarce. Whole grain penne keeps the dish hearty and filling, and the quick tomato-based sauce keeps the prep time short. It’s a practical weeknight winner that still feels thoughtfully prepared.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat with a splash of water or broth, stirring frequently until heated through. You can also reheat in the microwave in 30 to 60 second intervals, stirring between each burst. If the arugula loses its brightness after storing, stir in a few fresh leaves before serving.

Final thoughts

This Whole Grain Penne Pasta with Greens & Beans strikes a lovely balance of textures and flavors: hearty pasta, creamy beans, bright tomatoes, and peppery greens. It’s quick, wholesome, and versatile — everything I want from a go-to dinner recipe. Keep the pantry staples stocked, and this will be one of the easiest dinners to throw together when you need something satisfying, simple, and delicious.

Whole Grain Penne Pasta with Greens & Beans

A simple, hearty pasta with a light tomato and bean sauce tossed with peppery arugula.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 30 minutes mins

Servings: 8 servings

Ingredients Equipment Method Notes

Ingredients

  

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

Equipment

• Large Pot
• large non-stick skillet
• Colander
• Large Bowl
• Wooden Spoon

Method

 

1. Bring a large pot of well-salted water to a boil for the pasta.
2. Heat the olive oil in a large non-stick skillet over medium heat, add the crushed garlic and crushed red pepper flakes, and cook until the garlic is fragrant and just beginning to brown, about 3 minutes.
3. Add the canned whole peeled tomatoes (roughly chopped) to the skillet, break them up with a spoon, and simmer over medium-low heat for about 10 minutes.
4. Add the fresh cherry tomatoes to the skillet and simmer for an additional 10 minutes, until the sauce has slightly thickened.
5. Stir in the canned cannellini beans and return the sauce to a gentle simmer; season with sea salt to taste and keep warm over low heat.
6. Cook the whole grain penne in the boiling water according to package instructions until al dente, being careful not to overcook.
7. Drain the pasta and transfer it to a large bowl.
8. Add the hot tomato-and-bean sauce and the baby arugula to the pasta, then toss with a large spoon until the arugula wilts and everything is well combined.
9. Divide the pasta among warm bowls and top with grated Parmesan if desired.

Notes

• Use good-quality olive oil for best flavor.
• Adjust crushed red pepper to taste for heat level.
• Roughly chop whole canned tomatoes before adding if not already broken up.
• Keep the sauce warm but do not boil after adding arugula to preserve its texture.