Penne With Greens And White Beans Recipes

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PENNE WITH ROASTED TOMATOES, GARLIC, AND WHITE BEANS

Provided by Ellie Krieger

Categories     main-dish

Time 1h5m

Yield 4 (1 1/2 cup) servings

Number Of Ingredients 9



Penne with Roasted Tomatoes, Garlic, and White Beans image

Steps:

  • Preheat the oven to 450 degrees F.
  • Slice each tomato into 8 wedges and discard the seeds. Put the tomato wedges and garlic into a 9 by 13-inch roasting pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and a few turns of pepper. Roast in the oven, uncovered, for 40 minutes.
  • Drain the beans into a large colander in the sink. Cook the pasta according to the directions on the package. Drain the pasta into the colander containing the beans, so the hot pasta water will warm the beans. Return drained pasta and beans to the pasta pot.
  • When the tomatoes are done, pick out the garlic cloves, squeeze the garlic out of the skin into a small bowl and mash with a fork. Pour the roasted tomatoes into the pasta pot, add the garlic, the remaining 1 tablespoon of olive oil, the basil and additional salt and pepper, to taste. Toss to combine. Serve topped with the Parmesan.

Nutrition Facts : Calories 461 calorie, Fat 9.4 grams, SaturatedFat 1.8 grams, Cholesterol 4 milligrams, Sodium 199 milligrams, Carbohydrate 77 grams, Fiber 9 grams, Protein 19 grams

3 large tomatoes, cut into wedges
4 cloves garlic, unpeeled
2 tablespoons olive oil
1/4 teaspoon salt
Freshly ground black pepper
1(15 ounce) can cannellini beans
1/2 pound penne pasta
1/4 cup fresh basil leaves, torn
2 tablespoons freshly grated Parmesan

PENNE WITH GRILLED OKRA AND GREEN BEANS

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10



Penne with Grilled Okra and Green Beans image

Steps:

  • Preheat a grill to medium high. Toss the okra and green beans with 2 tablespoons olive oil; season with salt and pepper. Transfer to a sheet of foil or a grill basket with the okra cut-side down. Grill the vegetables, turning occasionally, until lightly charred and tender, 6 to 8 minutes.
  • Transfer to a cutting board. Halve the beans crosswise and halve any large okra pieces lengthwise.
  • Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the panko and cook, stirring, until golden, 2 to 4 minutes. Remove from the heat and stir in the lemon zest; season with salt and pepper.
  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 3/4 cup cooking water, then drain the pasta and return to the pot. Stir in the grilled okra and green beans, parmesan and garlic, stirring in enough of the reserved cooking water to loosen. Stir in the basil. Divide among bowls and top with the panko mixture.

Nutrition Facts : Calories 560, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 6 milligrams, Sodium 387 milligrams, Carbohydrate 80 grams, Fiber 6 grams, Protein 17 grams, Sugar 6 grams

8 ounces okra, trimmed and halved lengthwise
8 ounces green beans, trimmed
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 cup panko breadcrumbs
Finely grated zest of 1 lemon
12 ounces penne rigate
1/3 cup grated parmesan cheese
2 cloves garlic, minced
1 cup fresh basil

PENNE WITH GREENS AND WHITE BEANS

This is real comfort food! This doubles and triples easily.I like to triple this recipe, but only put the pasta in the amount that I've set aside for our dinner. The rest I freeze. I don't freeze pasta. When I take out the frozen portion, I cook the pasta and add it in. You can use any type of greens that you are fond of. You can add any herbs you like. Don't forget to take the stems out of your greens, they're tough.I use canned vegetable stock, but if you can't find it, chicken stock is acceptable.

Provided by FLUFFSTER

Categories     Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9



Penne With Greens and White Beans image

Steps:

  • Heat the oil in a large nonstick skillet over medium-high heat.
  • Add the garlic and pepper, and saute 2 minutes.
  • Stir in greens, vinegar, and stock, cover pan, and cook until greens are wilted and tender, but still bright green, 5 to 7 minutes.
  • Gently stir the beans into greens mixture, set aside, and keep warm until pasta is ready.
  • Meanwhile, cook pasta according to package directions, until al dente. Drain.
  • Add pasta to greens/beans mixture and gently mix. Top each serving with 1 tablespoons grated Parmesan.

Nutrition Facts : Calories 576.9, Fat 8.3, SaturatedFat 2.1, Cholesterol 5.5, Sodium 111.2, Carbohydrate 101.3, Fiber 20.3, Sugar 2.1, Protein 27.8

4 teaspoons olive oil
4 garlic cloves, peeled and minced
1 medium red bell pepper, washed, cored, seeded and chopped
2 lbs fresh greens (spinach, kale, Swiss chard or escarole)
4 teaspoons balsamic vinegar
1/4 cup vegetable stock
2 (15 ounce) cans cannellini beans or 2 (15 ounce) cans other white beans, drained
8 ounces penne (or other tubular pasta)
1/4 cup grated parmesan cheese

PENNE WITH PAN-ROASTED TOMATOES AND WHITE BEANS

This pasta dish is pretty spectacular. It's just a few ingredients that combine to make something fabulous-and that, in a nutshell, is the secret of Italian cooking. The roasted tomatoes and roasted garlic are rich and delicious, the beans add protein and texture, and the basil brings a fresh flavor.

Yield serves 4

Number Of Ingredients 8



Penne with Pan-Roasted Tomatoes and White Beans image

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook over medium-high heat, stirring occasionally, for 10 minutes, or until al dente. Drain the pasta in a colander and return it to the pot.
  • Meanwhile, cut the tomatoes in half, scrape the seeds out of each half with a small tool or your finger, and cut into 1-inch pieces. Peel the garlic and leave the cloves whole. Coarsely chop the basil leaves.
  • Heat the oil in a large skillet over medium heat. Add the tomatoes and garlic, cover, and cook for 10 to 12 minutes, or until the garlic is soft. Remove the garlic from the pan and set aside. Put the beans in a strainer and rinse under running water. Drain the beans and add them to the pan, then remove the pan from the heat. Smash the garlic with a fork and add it to the drained pasta. Add the tomatoes and basil, stir well, and season with salt and pepper. Pour the pasta into a large serving bowl, sprinkle with the Parmesan cheese, and serve immediately.
  • Basil is native to India, though it's since become integral to the cooking of countries as far a field as Italy and Thailand. When it migrated to Italy, it became a symbol of love, with young women wearing sprigs in their hair to encourage their suitors.

1 pound uncooked penne pasta
4 Roma tomatoes
3 cloves garlic
1/4 cup fresh basil leaves
1 tablespoon olive oil
1 (15-ounce) can white beans
Salt and pepper
1/4 cup grated Parmesan cheese

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