Ingredients
Scale
- 2 cans (15 oz each) butter beans, drained and rinsed
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 cups fresh spinach
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add cherry tomatoes and cook until they start to soften, about 2 minutes.
- Stir in the butter beans, heavy cream, Parmesan cheese, oregano, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Add spinach and cook until wilted, about 2 minutes.
- Garnish with fresh basil leaves and serve hot.
Notes
- You can substitute heavy cream with coconut cream for a dairy-free version.
- For added spice, sprinkle red pepper flakes during cooking.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 290 Kcal
- Sugar: 4g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 20mg