Tuscan Pasta With White Beans Recipes

PASTA WITH CREAMY WHITE BEANS

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.

TUSCAN WHITE BEANS

Steps:

• Cook 2 smashed garlic cloves and 1/4 teaspoon red pepper flakes in olive oil in a large skillet over medium-high heat, 1 minute. Add 1 chopped plum tomato and 1 sprig rosemary and cook 2 minutes. Add 2 cans drained, rinsed cannellini beans and cook, partially smashing the beans with a spoon, 5 minutes. Remove the rosemary. Stir in 1/2 cup water and some chopped parsley; season with salt. Sprinkle with parmesan and broil until golden. Drizzle with olive oil.

TUSCAN SHRIMP WITH WHITE BEANS

Steps:

• Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.
• Heat 1/4 cup oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl. Add the garlic to the pan and saute until the garlic browns. Add the serrano chile or chili flakes and cook for 1 minute. Add the tomato and basil and stir briefly, then add the lemon juice. Season with salt and pepper. Cook for about 1 minute, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp. Remove the shrimp mixture to a plate and sprinkle with parsley.
• Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp. Serve warm.

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.

TUSCAN PASTA WITH WHITE BEANS

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat 1 Tbsp. oil in large saucepan on medium heat. Add eggplant; cook 5 min., stirring frequently. Add mushrooms, onions and remaining oil; cook 5 min. or until vegetables are tender, stirring frequently. Add spinach; cook and stir 2 min. or just until wilted.
• Drain pasta. Add to mushroom mixture along with the pasta sauce and beans; mix lightly. Cook 10 min. or until heated through, stirring frequently. Remove from heat.
• Top with cheese.