Pasta with White Beans, Greens, and Lemon
from Cooking Light, September 2007, page 214
This had a nice flavor to it, due to the lemon and crushed red pepper. According to Cooking Light, "this easy dish is comforting for weeknights or a casual dinner with friends."
1 pound uncooked orecchiette ("little ears" pasta -- Geoff and I used twists)
2 tablespoons extra virgin olive oil
cooking spray
3 garlic cloves, minced
3/4 cup chopped sun-dried tomatoes, packed without oil (ours came sliced, we just left them like that)
1/4 teaspoon crushed red pepper
1 (15-oz) can cannellini beans, rinsed and drained
3 cups trimmed arugula or baby spinach
1 cup fresh basil leaves, coarsely chopped (about 1 [1-oz] package)
1 tablespoon grated lemon rind
3 tablespoons fresh lemon juice
1 teaspoon kosher salt
5 tablespoons pine nuts, toasted (we forgot about these, and it was ok, but I think they would have added some good texture)
1/4 cup (1 oz) grated parmesan cheese
Cook pasta according to package directions, omitting salt and fat. Drain. Place pasta in a large bowl; drizzle with olive oil, tossing to coat.
Heat a large Dutch oven (we used a 5-qt saucepan, and it worked well) over medium-high heat. Coat pan with cooking spray. Add garlic to pan; saute 1 minute or until garlic begins to brown.
Add pasta mixture, tomatoes, pepper, and beans; cook 2 minutes, stirring constantly.
Stir in arugula, basil, rind, juice, and salt; cook 1 minute or until arugula wilts.
Spoon 1-1/2 cups pasta mixture into each of 6 shallow bowls; top each serving with 2-1/2 teaspoons pine nuts and 2 teaspoons cheese. Serve immediately.
Calories 438 (25% from fat)
Fat 12.2g (sat 2g, mono 4.7g, poly 3.2g)
Protein 16.2g
Carb 68.2g
Fiber 5.5g
Cholesterol 3mg
Iron 4.4mg
Sodium 623mg
Calcium 132mg
This had a nice flavor to it, due to the lemon and crushed red pepper. According to Cooking Light, "this easy dish is comforting for weeknights or a casual dinner with friends."
1 pound uncooked orecchiette ("little ears" pasta -- Geoff and I used twists)
2 tablespoons extra virgin olive oil
cooking spray
3 garlic cloves, minced
3/4 cup chopped sun-dried tomatoes, packed without oil (ours came sliced, we just left them like that)
1/4 teaspoon crushed red pepper
1 (15-oz) can cannellini beans, rinsed and drained
3 cups trimmed arugula or baby spinach
1 cup fresh basil leaves, coarsely chopped (about 1 [1-oz] package)
1 tablespoon grated lemon rind
3 tablespoons fresh lemon juice
1 teaspoon kosher salt
5 tablespoons pine nuts, toasted (we forgot about these, and it was ok, but I think they would have added some good texture)
1/4 cup (1 oz) grated parmesan cheese
Cook pasta according to package directions, omitting salt and fat. Drain. Place pasta in a large bowl; drizzle with olive oil, tossing to coat.
Heat a large Dutch oven (we used a 5-qt saucepan, and it worked well) over medium-high heat. Coat pan with cooking spray. Add garlic to pan; saute 1 minute or until garlic begins to brown.
Add pasta mixture, tomatoes, pepper, and beans; cook 2 minutes, stirring constantly.
Stir in arugula, basil, rind, juice, and salt; cook 1 minute or until arugula wilts.
Spoon 1-1/2 cups pasta mixture into each of 6 shallow bowls; top each serving with 2-1/2 teaspoons pine nuts and 2 teaspoons cheese. Serve immediately.
Calories 438 (25% from fat)
Fat 12.2g (sat 2g, mono 4.7g, poly 3.2g)
Protein 16.2g
Carb 68.2g
Fiber 5.5g
Cholesterol 3mg
Iron 4.4mg
Sodium 623mg
Calcium 132mg
Comments