Pasta With White Beans Tomatoes And Escarole Recipes

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.

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.

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.

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.

Steps:

• In a Dutch oven, heat oil over medium heat. Add onion and garlic; cook and stir until tender. Add broth, tomatoes, Italian seasoning and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes., Stir in orzo and escarole. Return to a boil; cook 12-14 minutes or until orzo is tender. Add beans; heat through, stirring occasionally. Sprinkle servings with cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente.
• Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
• Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
• Serve sauce over pasta, and sprinkle with feta.

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.

Steps:

• Heat a large nonstick skillet over high heat. Add 1 teaspoon oil and half the mushrooms. Saute, stirring occasionally, until mushrooms are golden brown and tender, about 8 minutes. Remove from heat, and let cool. Repeat with 1 more teaspoon oil and the remaining mushrooms.
• Chop 6 garlic cloves. Heat 1 teaspoon oil over medium heat in a large saute pan or skillet. Add garlic and 1/2 teaspoon salt, and cook until fragrant, about 1 minute (do not let brown). Raise heat to medium-high, and add 1/2 cup water. Add two-thirds of the kale; cover, and cook until wilted, about 1 minute. Add remaining kale. Cover, and cook 2 minutes. Stir in escarole, and add a little more water if pan is dry. Cover, and cook until greens are wilted and tender, about 4 minutes. Remove lid, and cook, stirring frequently, until liquid evaporates.
• Preheat oven to 375 degrees. Coat bottom of a 9-by-13-inch ovenproof baking dish with 1 teaspoon oil. Place beans in a food processor. Finely grate remaining garlic clove over beans. Puree 1 minute. Scrape down sides of bowl, add reserved bean liquid, and puree until smooth, about 1 minute. Add oregano, and pulse until just combined.
• Coarsely chop tomatoes, reserving juices. Combine tomatoes and juices with red-pepper flakes, and spread one third in baking dish. Top with half the greens. Spread half the bean puree over the greens with a small offset spatula, and sprinkle with a third of the cheese. Scatter evenly with three-quarters of the mushrooms.
• Continue layering with a third of the tomatoes, the remaining greens, and a third of the cheese. Dot top with spoonfuls of remaining bean puree, using the back of the spoon to slightly flatten mounds (it will spread as it bakes). Layer with remaining mushrooms, tomatoes, and cheese. Cover with foil, being careful not to let foil touch surface, and bake until bubbling around edges and hot but not bubbling in center, 30 to 35 minutes.
• Turn on broiler. Transfer lasagna to broiler, and cook until top just turns golden brown, 1 to 2 minutes. Let cool 5 to 10 minutes before serving.