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.
SPAGHETTI WITH WHITE BEAN SAUCE
Steps:
- Prepare the sauce: heat the olive oil in a non-stick frying pan. Add the garlic, onion, bell pepper and cook over medium heat until soft, not brown, about 4 minutes.
- Stir in the white beans and cook for 1 minute. Add the vegetable stock, half the parsley, the pepper flakes, and salt and pepper to taste. The sauce should be highly seasoned. Simmer until the beans are quite soft. Coarsely mash half the beans with a fork.
- Cook the spaghetti in a large pot in 4 quarts rapidly boiling salted water until al dente, about 8 minutes. Drain well. Meanwhile, bring the sauce to a boil. Transfer the spaghetti and bean sauce to a large shallow bowl and mix well. Sprinkle the spaghetti with the remaining parsley and serve at once with freshly grated cheese on top.
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
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.
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.
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TUSCAN WHITE BEAN PASTA WITH WHITE WINE TOMATO SAUCE
From thepowderedapron.com
5/5 (4)Total Time 35 minsCategory Main CourseCalories 566 per serving
- Set a medium-sized heavy bottom pan over medium heat. Add the olive oil and the 2 cloves of garlic. Once the garlic is lightly browned and aromatic, about 45 seconds, add the whole tomatoes. Continue to cook over medium heat, stirring occasionally, for 5 minutes.
- Add the white wine and the honey, and stir well to combine. Cover with a tight-fitting lid and simmer for about 20 minutes, stirring occasionally.
- While the sauce is cooking, cook the pasta according to the package until al dente. Strain and set aside.
- Remove the sauce from the heat. Stir in the white beans and the spinach, and let sit for about 2 minutes until the spinach is slightly wilted. Add the strained noodles and toss to combine with the sauce.
CREAMY WHITE BEAN FETTUCCINE ALFREDO RECIPE | MYRECIPES
From myrecipes.com
4/5 (4)Total Time 30 minsServings 4
- Heat oil in a large skillet over medium-high. Add garlic and crushed red pepper; cook, stirring often, until fragrant, about 1 minute. Stir in beans, broth, yeast, lemon zest and juice, and salt. Bring to a boil, and remove from heat. Pour bean mixture into a blender. Secure lid to blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth. Transfer bean mixture back to skillet.
- Bring a large pot of salted water to a boil over high. Add fettucine to water, and boil, stirring often, until al dente, about 10 minutes. Drain, reserving 1 to 1 1/2 cups cooking water. Add pasta to skillet with bean mixture; toss to coat, adding reserved cooking water as needed to thin sauce. Add spinach; cook, stirring until just wilted, about 2 minutes.
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