Tuscan Pasta And Beans Recipes

TUSCAN WHITE BEAN PASTA

Steps:

• Fill a large pot with water and place over high heat to bring it to a boil. Once boiling, add the pasta and cook according to the package directions (boil for 7-10 minutes). Drain the pasta in a colander.
• While you're waiting for the water to boil, mince the garlic. Heat the olive oil and butter in a large skillet over medium-low heat. Add the garlic and sauté for about a minute, or until it has softened and become very fragrant.
• Add the tomatoes, salt, pepper and basil. Sauté the tomatoes until the skins burst and the tomatoes begin to release their juices. It's important to not have the heat under the skillet too high here or the garlic may burn before the tomatoes break down. You want the garlic to brown and caramelize a bit, but not burn.
• Once the tomatoes begin to break down, add the spinach and stir it into the tomatoes until it is about half way wilted.
• Rinse and drain the can of cannellini beans. Add the beans to the skillet and stir until they are heated through. The tomato juices will have created a thick sauce-like mixture on the bottom of the skillet at this point. Taste the mixture and add a bit more salt if needed. It should be slightly on the salty side in order to properly flavor the pasta.
• Add the cooked and drained pasta to the skillet. Toss until the pasta is coated in the sticky sauce and everything is combined. Top with shredded parmesan, plus add a bit of Parmesan to the top of each bowl.

PASTA AND BEANS

Steps:

• In a medium size saucepan heat the olive oil. Saute onion until tender. Stir in tomatoes and entire can of beans. Let simmer for 10 minutes.
• Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.
• Mix pasta with bean mixture and salt as desired.

TUSCAN PASTA AND BEANS

Steps:

• Cook and drain pasta as directed on package.
• While pasta is cooking, spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Cook bell peppers, green beans, onion and garlic in Dutch oven about 7 minutes, stirring occasionally, until vegetables are crisp-tender.
• Stir in tomatoes, broth and rosemary into vegetable mixture; reduce heat. Simmer uncovered about 3 minutes or until vegetables are tender. Stir in escarole and great northern beans. Simmer uncovered about 3 minutes or until escarole is wilted. Toss vegetable mixture and pasta. Sprinkle with vinegar and cheese.

ITALIAN BEANS AND PASTA

Steps:

• In a large saucepan, combine the tomatoes, beans, spaghetti sauce, celery, onion and seasonings. Bring to a boil. Reduce heat; cover and simmer for 2 minutes or until vegetables are tender. Serve over pasta.

ITALIAN PASTA AND BEANS (PASTA FAGGIOLI)

Steps:

• Cook pasta as box instructs, in boiling salted water.
• While pasta is cooking, heat oil in a large saucepan over medium heat until hot.
• Add onion, carrot and celery and cook for 15 minutes or until tender, stirring occasionally.
• Add garlic and cook one minute more.
• Add beans, tomatoes, salt, pepper, and water and heat to boiling over high heat.
• Reduce heat to low-med heat and simmer, uncovered for 20 minutes.
• Stir in drained pasta, cheese and parsley and cook until heated through.