Tuscan Style Pasta With Cannellini Recipes

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CANNELLINI-BEAN PASTA WITH BEURRE BLANC

This recipe, like so many great straightforward, inexpensive go-tos, starts with little more than a can of beans - then transforms it into a luxurious meal. Jack Monroe, the British food writer, uses a classic beurre blanc to do that work, simmering a splash of wine, vinegar and butter together, then tipping it into a pot of boiling beans and pasta, letting the liquid reduce to a starchy, nearly creamy consistency. If you think of beurre blanc as fancy and fussy, this simple, unexpected use for it may change your mind. You can also build on the basic recipe, adding a bunch of chopped chard or mustard greens in with the sauce, or covering the top with torn herbs.

Provided by Tejal Rao

Categories     dinner, easy, weeknight, beans, noodles, pastas, main course

Time 35m

Yield 2 servings

Number Of Ingredients 9



Cannellini-Bean Pasta With Beurre Blanc image

Steps:

  • Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.
  • While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.
  • Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve with a little grated cheese on top.

1 (15-ounce) can cannellini beans, rinsed
3 cups chicken or vegetable stock
1/4 cup white wine
1/4 cup white wine vinegar
1 shallot or small white onion, finely chopped
3 tablespoons unsalted butter
1 cup small pasta, like shells
Kosher salt and black pepper
Grated Parmesan, Pecorino Romano or other strong hard cheese, to finish

TUSCAN-STYLE PASTA AND CANNELLINI

Make and share this Tuscan-Style Pasta and Cannellini recipe from Food.com.

Provided by Mama Tia

Categories     Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9



Tuscan-Style Pasta and Cannellini image

Steps:

  • To make sauce, heat oil in large skillet; add garlic and cook over medium-low heat 1 minute.
  • Add escarole or arugula; stir occasionally until wilted, about 2 minutes (1 minute for arugula).
  • Add undrained tomatoes, beans and wine.
  • Simmer 5 minutes, stirring occasionally.
  • Stir in basil and simmer 1 minute.
  • Toss sauce with hot spaghetti.
  • Season with salt and pepper and toss again.

Nutrition Facts : Calories 638.1, Fat 15.4, SaturatedFat 2.2, Sodium 242, Carbohydrate 98.2, Fiber 10.7, Sugar 5.8, Protein 20.8

1/4 cup extra virgin olive oil
3 large garlic cloves, minced
1/4 lb sliced curly escarole or 1/4 lb arugula
1 (14 1/2 ounce) can diced tomatoes
1 (16 ounce) can cannellini, drained and rinsed (white kidney beans)
2/3 cup dry white wine
1/4 cup thinly sliced fresh basil leaf
3/4 lb spaghetti, freshly cooked and drained
salt & freshly ground black pepper, to taste

PENNE PASTA WITH CANNELLINI BEANS AND ESCAROLE

This is a great pasta dish. The hardest part of the whole recipe is cutting the escarole. It is fast, simple, and delicious! What more could you ask for? With a loaf of Italian bread it goes a long way. Enjoy!

Provided by Renee Trivelli Milillo

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 8

Number Of Ingredients 5



Penne Pasta with Cannellini Beans and Escarole image

Steps:

  • Bring a large pot of lightly salted water to a boil, and cook the penne pasta 8 to 10 minutes or until al dente; drain.
  • In a skillet over medium heat, cook and stir the escarole, cannellini beans and liquid, and diced tomatoes with garlic and onion until heated through. Season with salt and pepper. Toss with the cooked pasta to serve.

Nutrition Facts : Calories 310.3 calories, Carbohydrate 60.1 g, Fat 2 g, Fiber 7.5 g, Protein 13.7 g, SaturatedFat 0.3 g, Sodium 267.5 mg, Sugar 3.6 g

1 (16 ounce) package dry penne pasta
1 head escarole, chopped
1 (15.5 ounce) can cannellini beans, with liquid
1 (14.5 ounce) can diced tomatoes with garlic and onion, drained
salt and ground black pepper to taste

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