This spicy and creamy pasta is loaded with colorful vegetables. We've given it a pretty significant makeover, but it is inspired by a meal we featured in 2015. Smarts: The bell peppers are added at the end of cooking so that they retain some crunch. If you’d like them more tender (or if they are in large pieces), you can add them at the beginning of cooking with the garlic.
Heat a Dutch oven or large saucepan over medium heat. Add butter. When butter melts, add flour, white parts of green onions, and garlic. Saute until no dry spots of flour remain, 2 to 3 minutes.
Slowly pour in milk while whisking. Bring milk to a simmer, whisking constantly. Once mixture is simmering, simmer for 2 minutes to allow sauce to thicken slightly.
Stir in Jerk seasoning, drained tomatoes, baby spinach, and bell peppers. Continue simmering until spinach is wilted, about a minute more.
Fold in pasta, beans, and green parts of green onions.
Taste pasta and season with some salt and pepper and / or more Jerk seasoning. If you’d like some tart flavor you can squeeze juice from some of the lime wedges into the pasta.