PASTA WITH CREAMY WHITE BEANS
Provided by Giada De Laurentiis
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Season well with salt. Add the pasta and cook for 3 minutes less than indicated in the package directions, about 7 minutes. Drain well reserving 1/2 cup pasta water.
- Heat a large skillet over medium-high heat until hot. Add the oil, carrot and onion to the skillet. Season with 1 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 3 minutes. Add the pepper flakes and thyme and cook another minute. Stir in the drained beans and chicken broth. Reduce the heat to medium to maintain a simmer and cook for 5 minutes, stirring occasionally. Use the back of a spoon to gently mash some of the beans. Set aside.
- Add the cooked pasta to the sauce. Sprinkle the grated cheese over the pasta and toss to coat well. Stir in the remaining 1/2 teaspoon salt and add the 1/2 cup pasta water as needed to maintain a creamy, broth-like sauce. Sprinkle in the spinach and cook until wilted.
PENNE WITH TOMATOES & WHITE BEANS
I learned how to make this dish from friends in Genoa, Italy, where they're known for creating tasty combinations of veggies, pasta and beans. You can sub feta cheese to give this a Greek twist. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Add tomatoes and beans. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes to allow flavors to blend., Add spinach, olives, salt and pepper; cook and stir over medium heat until spinach is wilted. Drain pasta; top with tomato mixture and cheese.
Nutrition Facts : Calories 491 calories, Fat 13g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 1505mg sodium, Carbohydrate 77g carbohydrate (14g sugars, Fiber 9g fiber), Protein 19g protein.
LEMONY PASTA WITH ASPARAGUS AND WHITE BEANS
Marinating canned white beans in lemon juice and zest, along with red-pepper flakes and shallots, imbues them with brightness and a touch of heat, adding so much flavor to this warm-weather pasta. It's dead simple to make: While the pasta cooks and the beans marinate, sauté the asparagus in olive oil, then use that pan to finish the dish. There's enough asparagus in the mix to make this a one-pan meal, but serving it with a crisp green salad on the side will add a little crunch and freshness.
Provided by Melissa Clark
Categories dinner, noodles, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Grate the zest from the lemon into a small bowl. Halve the lemon and squeeze the juice from half of it on top of the zest. Add the white beans, shallot or onion, grated garlic, red-pepper flakes and a large pinch of salt and toss well. Drizzle in 1 tablespoon olive oil and set aside.
- Bring a large pot of heavily salted water to a boil. Add pasta and cook until just shy of al dente, usually 2 minutes less than the package directs.
- Meanwhile, heat a 12-inch sauté pan over medium-high heat. When hot, add the remaining 3 tablespoons oil, then add the asparagus. Sauté until the asparagus is tender and starting to brown at the edges, 7 to 10 minutes. Add a big pinch of salt and the sliced garlic and sauté until the garlic is lightly golden, 1 to 2 minutes longer.
- Dip a coffee mug or glass measuring cup into the pasta water and scoop out about 1/2 cup of it to use for the sauce. Drain pasta, shaking it well. Add pasta, bean mixture, parsley and Parmesan to sauté pan and cook until the beans are hot and the pasta is al dente. If the mixture looks dry, splash in some (or all) of the reserved pasta water. Squeeze remaining lemon half over pasta, toss and taste. Season with pepper; add more salt, red-pepper flakes and lemon juice, if desired.
PESTO PASTA WITH WHITE BEANS AND HALLOUMI
This vegetarian weeknight dinner comes together in half an hour and is made super special with the addition of halloumi. It looks like a fluffy cloud when grated, and it gives the pasta just the right amount of salty tang. Be sure to use a very fine grater, like a Microplane, when you prepare the halloumi, as it will only add to the fluffy effect (which is what you're after). This is a full meal in its own right, but you can also serve it alongside a big green salad.
Provided by Yotam Ottolenghi
Categories weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Prepare the pasta: Add the oil to a large, lidded sauté pan, and then place it over medium-high heat. Once hot, add the garlic and chile, and cook for 2 minutes, stirring often, until the garlic is nicely golden. Stir in the thyme, beans, pasta, stock, 2 teaspoons salt and plenty of pepper, and bring to a simmer. Turn the heat to medium, cover, and cook for 12 minutes. Remove from the heat and let sit, with the lid off, for about 5 to 10 minutes. This will help it absorb more of the liquid.
- As the pasta cooks, make the pesto: To a food processor, add the nuts, garlic, arugula (rocket), parsley, half the oil, 1/2 teaspoon salt and a good grind of pepper. Pulse a few times, scraping down the sides and pulsing again until you have a coarse paste. Transfer to a small bowl and stir in the remaining olive oil, adding a touch extra if needed to loosen the pesto.
- When ready to serve, stir the lemon juice and half the pesto into the pasta (discard the chile, if you wish) and transfer to a large serving bowl or platter with a lip. Sprinkle over about half the halloumi, and serve with the extra halloumi and pesto to eat alongside.
WHITE BEAN PRIMAVERA
Pasta primavera, the creamy, vegetable-heavy pasta dish popularized in the 1980s at Le Cirque, in New York, is a little too fussy for a busy weeknight, but this reimagined white bean version comes together in less than a half-hour. The simple beans and vegetables feel fancy in their robe of cream, Parmesan, lemon juice and mustard. The dish is best with fresh spring vegetables, and it's also very flexible: Substitute spinach for the peas, a handful of halved cherry tomatoes for the carrot, and sugar snap peas for the asparagus. Drained jarred artichoke hearts wouldn't be out of place, either.
Provided by Sarah DiGregorio
Categories dinner, lunch, weeknight, beans, main course, side dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Melt the butter in a 12-inch skillet (preferably straight-sided) over medium-high heat. Add the zucchini and 1 teaspoon salt, and stir, then cook undisturbed in an even layer until one side is golden, about 4 minutes. (It's great if the butter browns, but decrease the heat if it threatens to get too dark.) Stir in the asparagus, carrot and garlic, and cook, stirring occasionally, until fragrant and softened, about 4 minutes. Stir in the peas, scallions and ½ teaspoon salt, then add the red-pepper flakes, oregano and a generous amount of black pepper. Cook, stirring, until the peas are warmed through and bright green, about 2 minutes.
- Add the white beans and the cream, lower the heat to medium, and let the cream come to a simmer. Simmer for about 1 minute.
- Turn off the heat and stir in the lemon juice, Parmesan and Dijon. Taste and season with more salt, pepper or lemon juice as needed. Add 1 or 2 tablespoons of warm water to the creamy beans to loosen as you like; the sauce will thicken as it cools. (You may need more water when you reheat any leftovers.) Serve in bowls topped with the nuts and a handful of basil leaves. Pass more Parmesan at the table.
WHITE BEANS, PANCETTA, AND PASTA
This is a mix-up of pasta e fagioli and minestra. Again, my indecisiveness is at play.
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat a soup pot over medium-high heat. Add the EVOO and the pancetta. Cook the pancetta for 3 to 4 minutes, then add the red pepper flakes, garlic, and herb sprigs. Add the vegetables as you chop: carrots, onions, and celery. Season with salt and pepper and cook until the carrots begin to soften, 7 to 8 minutes.
- Add the wine and deglaze the pan, scraping up any good bits. Wilt in the greens and escarole in bunches. Add the beans, tomatoes, and stock and place a lid on the pot, raise the heat, and bring to a boil. Add the pasta and cook for 6 to 7 minutes, until cooked al dente. Serve the very thick soup in shallow bowls with lots of cheese.
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