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.
PASTA WITH ESCAROLE, WHITE BEANS AND CHICKEN SAUSAGE
Provided by Ellie Krieger
Categories main-dish
Time 25m
Yield 4 servings (serving size 2 cups)
Number Of Ingredients 13
Steps:
- Cook the pasta according to the directions on the package.
- Heat the oil over a medium heat in a large, deep saute pan or 8-quart stockpot.
- Saute the onion until soft and translucent, about 5 minutes. Add the garlic and cook an additional 1 minute. Stir in the sausage and cook until heated through and browned, about 4 minutes. Add the escarole and cook until wilted, about 3 to 4 minutes.
- Add the beans, 1 cup of chicken stock, sage and red pepper flakes and simmer until the mixture is heated through and liquid is slightly reduced.
- Add the sausage-bean mixture to pasta and toss well, loosening with the additional 1/2 cup chicken stock if necessary. Season with freshly ground pepper and salt, to taste.
- Divide among 4 pasta bowls and top with Parmesan cheese.
PASTA WITH SAUSAGE, WHITE BEANS AND ESCAROLE
A wonderful Tuscan style one dish meal that is so reminiscent of our stay in the old walled village of Antinori outside of Florence..
Provided by Lorac
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet, cook sausage over medium heat 10 minutes, remove and slice into 1 inch chunks.
- Add onions, garlic and escarole to the skillet and cook until the escarole is wilted.
- Add broths, sausage and cannelini beans and simmer 15 minutes.
- Stir in cheese and mix with hot pasta.
PASTA SALAD WITH TUNA, CELERY, WHITE BEANS AND OLIVES
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl.
- Add the tuna, celery, white beans and olives to the bowl with the pasta.
- Make the dressing: Whisk the mayonnaise, sour cream, lemon juice, herbs, and salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.
PASTA AND WHITE BEANS IN LIGHT TOMATO SAUCE
Good both summer and winter. Quick to make too. Half an hour before dinnertime? This will do the trick.
Provided by Chef Dudo
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in heavy, large skillet over medium heat.
- Add garlic and saute until golden, about 2 minutes.
- Stir in tomatoes and cook 5 minutes.
- Add parsley, basil and oregano and simmer, stirring occasionally for 15 minutes.
- Add beans and cook until heated through, about 5 minutes.
- Season with salt and pepper.
- Place freshly cooked pasta in bowl.
- Pour sauce over and toss thoroughly.
- Also nice with grated Parmesan or Pecorino cheese.
PASTA WITH WHITE BEANS, PESTO AND SUN-DRIED TOMATOES
Provided by Catherine Verilli
Categories Bean Pasta Tomato Dinner Fall Potluck Bon Appétit Maryland Vegetarian Peanut Free Soy Free Kosher
Yield Makes 4 Servings
Number Of Ingredients 8
Steps:
- Heat olive oil in heavy medium saucepan over medium heat. Add garlic; sauté 2 minutes. Add tomatoes, wine and pesto; simmer over medium heat until reduced slightly, about 5 minutes. Add cannellini and stir until heated through.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup cooking water.
- Add pasta and cheese to sauce; toss to coat. Mix in enough reserved pasta water, 1/4 cup at a time, to moisten. Season to taste with salt and pepper.
PASTA WITH WHITE BEANS, TOMATOES, AND ESCAROLE
Steps:
- In a kettle combine the beans with enough cold water to cover them by 2-inches and simmer them, covered, for 1 to 1 1/2 hours, or until they are tender. Drain the beans in a colander set over a bowl and reserve the cooking liquid. In a large deep skillet cook the onion, the garlic, the sage, the rosemary, the thyme, the red pepper flakes, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is softened, add the escarole in 2 batches, and cook each batch, stirring, for 2 minutes, or until the escarole is wilted. Add the wine and simmer the mixture for 3 minutes. In a blender or food processor purée 1 1/2 cups of the cooked beans with 2 cups of the reserved cooking liquid and add to the skillet with the remaining beans, the tomatoes with the reserved juice, and salt and pepper to taste. Simmer the sauce, uncovered, stirring occasionally, for 10 minutes, or until it is thickened slightly, and stir in the parsley. In a kettle of boiling salted water cook the fusilli until it is al dente, drain it well, and in a large bowl toss it with the sauce and the Parmesan.
- To quick-soak dried beans:
- In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, covered, for 1 hour.
PASTA AND WHITE BEANS WITH BROCCOLI PESTO
This simple pasta dish uses cannellini beans, which are a high-fiber, low-calorie way to add protein. Use broccoli for a pesto sauce instead of basil.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook broccoli until tender and bright green, about 4 minutes. With a slotted spoon, transfer broccoli to a food processor. Return water to a boil and cook pasta according to package instructions. Reserve 2 cups pasta water; drain pasta and return to pot.
- To food processor, add oil, Parmesan, lemon zest and juice, parsley, and garlic. Puree until smooth, about 2 minutes, scraping down side as needed. Transfer pesto to pot with pasta. Stir to coat, adding enough reserved pasta water to make a creamy sauce. Stir in beans and heat over medium until warmed through. Season with salt and pepper. To serve, sprinkle with Parmesan, if desired.
Nutrition Facts : Calories 484 g, Fat 9 g, Fiber 10 g, Protein 22 g, SaturatedFat 2 g
CREAMY PARMESAN PASTA SALAD WITH WHITE BEANS AND SUN-DRIED TOMATOES
Cannellini beans and sun-dried tomatoes mingle with farfalle in a creamy Parmesan and oregano dressing.
Provided by Food Network Kitchen
Time 30m
Yield 4-6
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- Whisk together the mayonnaise, Parmesan, sour cream, lemon juice, oregano, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
- Add the cannellini beans, sun-dried tomatoes and celery to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
WHITE BEANS WITH CABBAGE, PASTA, AND PROSCIUTTO
I used to think you needed chicken stock for richness, but water creates a potent cooking liquid when the ingredients have plenty of flavor.
Provided by Food Network
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil and salt it. Add the cabbage, bring back to a boil and cook until just tender, about 3 minutes; use a slotted spoon or small strainer to fish it out. Drain, and let sit. (You can shock it in a bowl of ice water to keep it on the crisp side but I prefer it soft.) When the water returns to a boil, add the pasta and cook until tender but firm; start checking after 7 minutes. Drain, reserving at least 1 cup of the cooking liquid.
- Return the pot to medium heat (no need to rinse it) and add the oil. When it is hot, add the leeks, celery and a heavy pinch of salt and cook, stirring occasionally until soft, 3 to 5 minutes. Add the thyme and prosciutto and stir until fragrant, just a minute or 2.
- Add the cabbage, beans and pasta. Add 1 cup of the reserved pasta or bean cooking liquid and cook, stirring once in a while, until the flavors blend and everything is hot, about 5 minutes more. If the mixture dries out, add a little liquid; it should be saucy but not soupy.
- Sprinkle with the cheese and toss to combine. Taste and adjust the seasoning. Serve, passing more cheese at the table.
CHICKEN SOUP WITH PASTA AND WHITE BEANS
Beginning with my Fast Chicken Soup Base it is easy to knock hours off of the cooking time usually needed for homemade chicken soup and still end up with soup that tastes even better than the 'from scratch' method. With a little creativity you can easily make two varieties of these soul-satisfying meals.
Provided by Ben S.
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Prepare Fast Chicken Soup Base. Bring to a simmer.
- Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans white beans, drained; 1 cup small pasta, such as ditalini; 1 14.5-ounce can diced tomatoes; 2 tsps. minced fresh rosemary.
- Before removing from heat, stir in: 1/2 cup chopped fresh parsley.
- Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
Nutrition Facts : Calories 213.2 calories, Carbohydrate 37 g, Cholesterol 4.4 mg, Fat 2.1 g, Fiber 6.6 g, Protein 12.5 g, SaturatedFat 1 g, Sodium 303 mg, Sugar 2 g
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.
GREEK PASTA WITH TOMATOES AND WHITE BEANS
Tomatoes flavored with basil, garlic and oregano are delicious when simmered with white cannellini beans and fresh spinach. Just serve over hot penne pasta and top with feta.
Provided by Haversac
Categories Penne
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook pasta per package directions until al dente.
- Combine tomatoes and beans and boil over medium high heat for 10 minutes.
- Add spinach, cook for 2 more minutes stirring constantly.
- Serve over pasta and sprinkle with feta and fresh basil.
- If you want to make this to freeze:.
- Combine beans, tomatoes, spinach and basil, and place in freezer bag.
- Place feta in seperate small bag.
- Freeze together.
- Place penne in third bag and place in cool dark location.
- To cook:.
- Thaw completely.
- Bring tomato & bean mix to boil for 10 minutes. Serve over al dente penne, and top with feta. Garnish with fresh basil if available.
Nutrition Facts : Calories 512.3, Fat 6.3, SaturatedFat 3.2, Cholesterol 16.7, Sodium 726.9, Carbohydrate 95.7, Fiber 19.5, Sugar 9.2, Protein 23.9
PASTA IN TOMATO SAUCE WITH WHITE BEANS AND SPINACH
The other night I wanted pasta and beans, but not like a soup. I looked through some recipes and nothing was quite what I wanted -- so I threw this together, and it rocked! You can vary the herbs according to what you have handy, and use any type of white bean (navy, cannellini, great northern, etc). Any extra sauce can be kept in the fridge and reheated -- just be sure to add a little of the starchy pasta water if needed to thin it out, as it gets pretty thick and clumpy.
Provided by Spice Princess
Categories Spinach
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook the pasta according to the package directions. When it's done, drain and reserve a little of the cooking water (1/2 cup or so). Return to the pot and keep warm while the sauce cooks.
- Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion, garlic, carrot, and celery and cook, stirring frequently, until soft, 2 or 3 minutes. Add the tomato puree, beans, sun-dried tomatoes, and herbs to the pot and stir well. Season with salt and pepper. Simmer over medium-low heat while the pasta cooks. Toward the end of the cooking time, add the spinach to the sauce and cook just until heated through.
- Add the cooked pasta to the sauce and mix thoroughly, adding enough of the pasta water to make the sauce the consistency you like. Serve hot, garnished with the grated Parmesan.
Nutrition Facts : Calories 519.6, Fat 10.4, SaturatedFat 2.4, Cholesterol 5.5, Sodium 259.2, Carbohydrate 89.6, Fiber 11.2, Sugar 9.6, Protein 24.8
PASTA WITH SHRIMP, GREEN BEANS AND WHITE BEANS IN RED PEPPER OIL
Categories Bean Pasta Shellfish Tomato Vegetable Dinner Shrimp Green Bean Fall Summer Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in large nonstick skillet over medium-low heat. Add garlic and red pepper and stir 1 minute. Add shrimp and tomatoes; cook until heated through, about 5 minutes. Add cannellini and stir until heated through, about 3 minutes. Season with salt and pepper. Cook pasta in large pot of boiling salted water until almost tender. Add green beans; cook until beans and pasta are just tender, about 3 minutes longer. Drain, reserving 1/2 cup cooking liquid. Return pasta and beans to pot. Stir in shrimp mixture, 4 tablespoons basil and enough pasta cooking liquid to moisten pasta. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining basil.
MEATLESS PENNE PASTA WITH WHITE BEANS, ROASTED TOMATOES, AND HERBS
Steps:
- If you need to roast the tomatoes, preheat oven to 250 F. Cut tomatoes in fourths lengthwise, sprinkle with sea salt and roast 2 hours on a cookie sheet that's covered with foil. When tomatoes are nearly done roasting, chop onion, and rosemary and mince the garlic. Heat olive oil in heavy frying pan, then add onions and saute about 5 minutes, until just starting to brown. Add the garlic and cook about 2 minutes more. Add chicken stock and canned beans, turn heat to low, and simmer 10 minutes. Add the chopped rosemary and cook about 10 minutes more. Then add the roasted tomatoes and cook 5-10 minutes more. Stir in the chopped basil or pesto if using and turn off the heat. While sauce is simmering, bring a large pot of salted water to a boil, add pasta, and cook until al dente, about 9 minutes for Dreamfields. Drain well, saving 1/2 cup pasta cooking water. Toss the pasta with the sauce, adding the reserved cooking water if needed. Serve hot, topped with freshly grated Parmesan cheese if desired.
PASTA WITH WHITE BEANS AND BROCCOLI
A big thanks to Justine for sharing this recipe with me! I tossed in some diced ham I had in the freezer. Easy. Quick. Delicious! And by quick, I mean less than 15 minutes quick! Just get the pasta boiling and work on the rest while the pasta is cooking. 15 minutes. That's it!!!! This would be fantastic with leftover holiday ham! If you're planning/thinking that far ahead!!!
Provided by ElizabethKnicely
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to boil. Add pasta and cook according to package directions.
- While pasta cooks, heat oil in a large nonstick skillet. Add broccoli and garlic; stir over medium heat 3 to 4 minutes until broccoli is bright green. Add broth (or water) and cook 2 to 3 minutes until broccoli is crisp tender. Stir in diced ham, beans and lemon juice.
- Drain pasta and put into a warmed large serving bowl. Add broccoli mixture; sprinkle with cheese. Toss to mix well.
- Cook frozen corn as indicated on package instructions.
- Serve Pasta with white beans, broccoli, ham and corn.
- **I only sprinkled the cheese into my bowl. Eas to keep this meal dairy-free by omitting the cheese!
- Cost $4.83.
Nutrition Facts : Calories 869.1, Fat 18.7, SaturatedFat 5.8, Cholesterol 143.2, Sodium 1998.7, Carbohydrate 128.2, Fiber 12.2, Sugar 4.7, Protein 51.5
GREEK PASTA WITH WHITE BEANS AND SPINACH
This recipe is very healthy, quick, easy, and a perfect way to eat beans which not only provide protein, but they also provide good carbohydrates.
Provided by pink cook
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook the pasta in a large pot of boiling salted water as directed on the box.
- Saute onion and garlic in olive oil in a large non-stick skillet until translucent.
- Add tomatoes, cooked beans, and seasonings to the skillet and bring to a boil over medium high heat. Reduce heat and simmer for 10 minutes.
- Add spinach to the sauce and cook until spinach wilts, stirring constantly.
- Serve sauce over pasta and sprinkle with feta cheese.
- Calories 440, Carbohydrates, 76 g, Fat 7 g, Protein 16 g.
PASTA AND WHITE BEANS WITH GARLIC-ROSEMARY OIL
Steps:
- Pulse onion, carrot, celery, whole garlic cloves, parsley, and red pepper flakes (to taste) in a food processor until finely chopped. Heat 1/4 cup oil in a large, heavy pot over medium heat and add vegetable mixture to pot. (Quickly rinse, but no need to fully wash, food processor as you'll use it again shortly.) Season generously with salt. Cook, stirring from time to time, until vegetables take on a bit of color, about 10 minutes. Add tomato paste (original recipe calls for 2T but we enjoyed it with 3) and cook it into the vegetables for another minute. Add 1 cup water or bean cooking liquid and use it to scrape up any bits stuck to the pot. Let simmer until liquid has almost disappeared, about 5 to 8 minutes. Add beans and 2 more cups of water (or bean cooking liquid) to the pot and simmer until the flavors meld, about another 15 minutes. Meanwhile, cook pasta until al dente, or still a little firm inside. You don't want your pasta to fully cook in the water. If you do, it won't have any absorbency left to drink up and become with that delicious sauce. Reserve 1 1/2 cups cooking water from your drained pasta. Transfer one cup of the bean mixture to your rinsed food processor and purée it until smooth, then stir it back into the sauce to thicken it. Add drained pasta and 1/2 cup cooking liquid to bean sauce and cook the mixture together, adding more pasta cooking liquid as needed, until the sauce coats the pasta, about 1 to 2 more minutes. To serve: Heat remaining 1/4 cup olive oil in a tiny saucepan over medium-low heat with garlic and rosemary, until sizzling stops. Divide pasta between serving bowls and drizzle garlic-rosemary oil over each. If you're us, you'll finish this with a few flakes of sea salt. Eat at once.
PASTA WITH ARUGULA, WHITE BEANS, AND WALNUTS
Peppery baby arugula adds color and nutritional zip to this easy pasta dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 7
Steps:
- Cook pasta in a large pot of boiling salted water until al dente. Reserve 1/2 cup pasta water; drain pasta, and set aside.
- Place pasta pot over medium heat. Add garlic and 1 tablespoon butter; cook, stirring, until garlic is fragrant, about 2 minutes.
- Add arugula to pot; toss just until wilted. Add beans, pasta, and remaining 3 tablespoons butter; season with salt and pepper. Toss, adding enough reserved water to mixture to coat pasta. Garnish with walnuts.
Nutrition Facts : Calories 542 g, Fat 19 g, Fiber 7 g, Protein 18 g
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