Ingredients:

  • 2 tbsp oil reserved from sun-dried tomato jar
  • 3 cloves garlic, thinly sliced
  • 1 medium shallot, finely diced
  • 0.5 tsp red pepper flakes
  • 1 tsp dried oregano
  • 30 oz cannellini beans, drained (reserve 0.25 cup liquid)
  • 0.5 cup heavy cream
  • 0.33 cup sun-dried tomatoes in oil, julienned
  • 0.5 cup freshly grated Parmesan cheese
  • 1 cup fresh baby spinach, packed
  • 1 tbsp fresh lemon juice
  • 0.25 cup fresh basil, torn
  • 0.25 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Place the reserved tomato oil in a large skillet over medium heat until it shimmers and moves easily.
  2. Add the sliced garlic, diced shallot, red pepper flakes, and oregano. Cook for 2-3 minutes until the shallots are translucent and fragrant.
  3. Stir in the julienned sun dried tomatoes and cook for 1 minute until they soften and release their deep red color.
  4. Add the drained cannellini beans and the reserved 0.25 cup bean liquid.
  5. Stir the beans gently and cook for 2 minutes until the liquid starts to bubble and thicken slightly.
  6. Pour in the heavy cream and stir well to combine. Let it simmer for 3-4 minutes until the sauce reduces and coats the back of a spoon.
  7. Turn the heat to low and sprinkle in the Parmesan cheese. Stir constantly until the cheese is fully melted and the sauce is velvety.
  8. Fold in the fresh baby spinach. Cook for 1 minute until the leaves are just wilted and bright green.
  9. Stir in the lemon juice and remove the pan from the heat.
  10. Season with salt and pepper, then top with the torn fresh basil until the aroma of the herbs fills the kitchen.