Pasta With Tomato Sauce Cannellini Beans And Broccoli Rabe Recipes

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BROCCOLI RABE AND CANNELLINI BEANS

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8



Broccoli Rabe and Cannellini Beans image

Steps:

  • Trim and discard coarse leaves and tough stem roots from broccoli rabe. Cut off florets. Peel large stems and cut stems and leaves into 1 1/2-inch pieces. Rinse and drain. In a large skillet set over moderate heat cook the garlic in the oil until lightly golden. Add the broccoli rabe, broth, red pepper flakes and salt to taste and cook the mixture, over moderately high heat, partially covered, stirring occasionally, for 3 minutes. Add the cannellini beans and cook, stirring occasionally, until broccoli is just tender and beans heated through.
  • In a pot of boiling salted water cook the orecchiette until al dente. Drain. Add broccoli rabe mixture and toss to combine.

1 1/2 pounds broccoli rabe
2 garlic cloves, minced
1/3 cup olive oil
1/3 cup chicken broth
1 teaspoon dried pepper flakes
Salt and pepper
2 cups cooked cannellini beans
1 pound orecchiette

PASTA WITH TOMATOES AND BEANS

This pasta is one reason I always keep a few cans of tomatoes and cannellinis in my pantry. Beans contribute protein to this pasta, which makes a great vegan dish if you serve it without the cheese.

Provided by Martha Rose Shulman

Categories     dinner, weekday, pastas, sauces and gravies, main course

Time 30m

Yield Serves four

Number Of Ingredients 11



Pasta With Tomatoes and Beans image

Steps:

  • Bring a large pot of water to a boil.
  • Meanwhile, heat the olive oil over medium heat in a large skillet or saucepan. Add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, and stir together until fragrant, about 30 seconds. Add the tomatoes with juice and a pinch of sugar. Raise the heat slightly, and cook, stirring, until the tomatoes are bubbling vigorously. Lower the heat to medium-low, and cook gently, stirring and mashing the tomatoes often with the back of your spoon until they have cooked down into a thick, fragrant sauce, 15 to 20 minutes. Stir in the beans and the herbs, and season to taste with salt and pepper. Keep warm.
  • When the pasta water comes to a boil, salt generously and add the pasta. Cook al dente, following the recommendations on the package but checking about a minute before the indicated time. When the pasta is just about done, check to see if the tomato sauce seems dry. If so, add up to 1/4 cup of the pasta water to the pan and stir. Drain the pasta, toss with the sauce and serve, passing the cheese for sprinkling.

Nutrition Facts : @context http, Calories 524, UnsaturatedFat 7 grams, Carbohydrate 92 grams, Fat 9 grams, Fiber 10 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 738 milligrams, Sugar 6 grams

2 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 14-ounce can chopped tomatoes, with juice
Pinch of sugar
Salt
freshly ground pepper
1 15-ounce can cannellini beans, drained and rinsed
4 sage leaves or basil leaves, cut in slivers optional
3/4 pound pasta, any shape
1/4 cup freshly grated Parmesan (optional)

TOMATO AND GARLIC PASTA

There is nothing nicer than the flavor of fresh tomatoes. You can use canned, but the trouble you take to prepare this dish is worth it. You prepare the sauce while the pasta is cooking, no long hours of waiting. Great if you want meatless pasta.

Provided by ALMA-LOU

Categories     Main Dish Recipes     Pasta

Yield 4

Number Of Ingredients 9



Tomato and Garlic Pasta image

Steps:

  • Place tomatoes in a kettle, and cover with cold water. Bring just to the boil. Pour off water, and cover again with cold water. Peel. Cut into small pieces.
  • Cook the pasta in a large pot of boiling salted water until al dente.
  • In a large skillet or saute pan, saute the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato paste. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and simmer until the pasta is ready; add the basil.
  • Drain the pasta, but do not rinse in cold water. Toss with a couple of tablespoons of olive oil, and then mix into the sauce. Reduce the heat as low as possible. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with fresh Parmesan cheese.
  • VARIATIONS: Saute fresh quartered mushrooms with the garlic, or add shoestring zucchini along with the tomato.

Nutrition Facts : Calories 260.3 calories, Carbohydrate 41.9 g, Cholesterol 4.4 mg, Fat 6.8 g, Fiber 5 g, Protein 10.3 g, SaturatedFat 1.4 g, Sodium 235.6 mg, Sugar 7.5 g

1 (8 ounce) package angel hair pasta
2 pounds tomatoes
4 cloves crushed garlic
1 tablespoon olive oil
1 tablespoon chopped fresh basil
1 tablespoon tomato paste
salt to taste
ground black pepper to taste
¼ cup grated Parmesan cheese

PASTA WITH FRESH TOMATO SAUCE

This pasta dish is wonderful served with a green salad. The best thing about it is that you can put this meal together in just a few minutes.

Provided by kelcampbell

Categories     Main Dish Recipes     Pasta

Time 25m

Yield 8

Number Of Ingredients 6



Pasta with Fresh Tomato Sauce image

Steps:

  • Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook 10 minutes, until al dente, and drain.
  • In a large bowl, toss the cooked pasta with the tomatoes, Italian dressing, basil, red onion, and Parmesan cheese.

Nutrition Facts : Calories 256.8 calories, Carbohydrate 46.9 g, Cholesterol 3.1 mg, Fat 3.1 g, Fiber 3.4 g, Protein 9.8 g, SaturatedFat 0.8 g, Sodium 247.9 mg, Sugar 3.3 g

1 (16 ounce) package dry penne pasta
8 roma (plum) tomatoes, diced
½ cup Italian dressing
¼ cup finely chopped fresh basil
¼ cup diced red onion
¼ cup grated Parmesan cheese

ORECCHIETTE WITH CANNELLINI AND BROCCOLI

Categories     Bean     Onion     Pasta     Tomato     Sauté     Quick & Easy     Basil     Broccoli     Bon Appétit

Number Of Ingredients 11



Orecchiette with Cannellini and Broccoli image

Steps:

  • Heat oil in large nonstick skillet over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add garlic and crushed red pepper; stir 1 minute. Stir in tomatoes with juices and 1/4 cup water. Bring to boil. Reduce heat to medium; boil gently until sauce thickens, stirring occasionally, about 10 minutes. Stir in beans and basil. Season sauce to taste with salt and pepper.
  • Meanwhile, cook orecchiette pasta in large pot of boiling salted water until almost tender, about 15 minutes. Add broccoli florets; cook until pasta is just tender but still firm to bite and broccoli florets are crisp-tender, about 2 minutes longer. Ladle out 1/2 cup pasta cooking water and reserve. Drain orecchiette and broccoli florets; return to pot.
  • Add tomato sauce and reserved pasta cooking water to pasta and toss to blend. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with cheese and serve.

2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves
1/2 teaspoon dried crushed red pepper
1 28-ounce can diced tomatoes in juice
1/4 cup water
1 15-ounce can cannellini (white kidney beans), drained
1/2 cup chopped fresh basil
8 ounces orecchiette (little ear-shaped pasta; about 2 cups) or medium pasta shells
1 pound broccoli crowns, separated into small florets (about 5 cups)
3 tablespoons freshly shaved Parmesan cheese

WHITE BEAN PICCATA PASTA WITH BROCCOLI

The bright lemon-caper sauce for which chicken piccata is known plays equally well with other proteins, like swordfish, or creamy white beans, and forms a glossy, tangy sauce well suited to pasta. Throw broccoli - or any another quick-cooking vegetable, like asparagus, broccoli rabe or peas - into the pasta's boiling water in the last few minutes, and you've effortlessly managed to squeeze a green into this vegetarian dinner.

Provided by Ali Slagle

Categories     dinner, quick, weekday, pastas, main course

Time 15m

Yield 4 servings

Number Of Ingredients 11



White Bean Piccata Pasta With Broccoli image

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Three minutes before the pasta is done, add the broccoli (the broccoli should be crisp-tender when the pasta is al dente). Reserve 1/2 cup pasta cooking water, then drain the pasta and broccoli.
  • While the pasta cooks, make the sauce: In a large (12-inch) skillet, melt the butter over medium-high heat. Add the shallot and a pinch of salt and stir until softened, 1 to 2 minutes. Add the white wine and cook until reduced by half, 1 to 2 minutes.
  • Add 1/4 cup of the pasta water, the beans, capers and a pinch of salt, and simmer until saucy and slightly thickened, 1 to 2 minutes.
  • Reduce the heat to medium, add the lemon juice, cooked pasta and broccoli, and stir until the pasta is coated in the sauce, adding pasta water as needed to coat. Season to taste with salt and pepper. Transfer to bowls, top with parsley and serve with lemon wedges.

Kosher salt
1 pound mezze rigatoni or casarecce
2 cups small broccoli florets (from 1 head broccoli)
6 tablespoons unsalted butter
1 shallot, finely chopped
1/2 cup dry white wine
1 (15-ounce) can white beans, such as cannellini or great Northern, drained and rinsed
1/4 cup drained capers
3 tablespoons lemon juice, plus lemon wedges for serving
Black pepper
1/4 cup finely chopped parsley

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