Penne With Arugula White Beans And Parmesan Recipes

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PENNE WITH TOMATOES & WHITE BEANS



Penne with Tomatoes & White Beans image

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

8 ounces uncooked penne pasta
2 tablespoons olive oil
1 garlic clove, minced
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
1 can (15 ounces) cannellini beans, rinsed and drained
1 package (10 ounces) fresh spinach, trimmed
1/4 cup sliced ripe olives
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese

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.

PENNE WITH ARUGULA, WHITE BEANS AND PARMESAN



Penne With Arugula, White Beans and Parmesan image

Make and share this Penne With Arugula, White Beans and Parmesan recipe from Food.com.

Provided by ellie_

Categories     Penne

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

salt
water
1 lb whole wheat penne
1 tablespoon olive oil
3 garlic cloves, sliced
1 (10 ounce) can white cannellini beans, drained and rinsed
2 cups arugula leaves
1/2 teaspoon crushed red chili pepper flakes
1/4 cup parmesan cheese, grated

Steps:

  • Bring a pot of salted water to a boil and add the pasta and cook according to package directions. Drain. Rinse under cold water. Set aside.
  • In a large skillet over medium high heat heat the oil and then add the garlic; sauting until it starts to brown.
  • Stir in beans.
  • Stir in cooked pasta and then add the argula and chile flakes; continue to cook for a minute or so longer or until heated through.
  • Put mixture in a large bowl and sprinkle with the cheese. Toss to combine.

Nutrition Facts : Calories 558.9, Fat 7.1, SaturatedFat 1.9, Cholesterol 5.5, Sodium 115.4, Carbohydrate 104.9, Fiber 14.2, Sugar 0.6, Protein 26.4

PENNE WITH SUGAR SNAP PEAS AND ARUGULA PESTO



Penne with Sugar Snap Peas and Arugula Pesto image

Categories     Food Processor     Pasta     Vegetarian     Parmesan     Walnut     Arugula     Pea     Summer     Healthy     Gourmet

Yield Serves 4 to 6

Number Of Ingredients 10

1/2 pound sugar snap peas, trimmed
1 pound penne rigate (ridged, quill-shaped macaroni) or other tubular pasta
3/4 to 1 cup arugula pesto
For the pesto:
2 bunches of arugula, coarse stems discarded and the leaves washed well and spun dry (about 6 packed cups)
1 1/2 cups walnuts
3/4 cup freshly grated Parmesan or Sardo
1 teaspoon salt
l large clove
1/3 cup olive oil

Steps:

  • To prepare the penne:
  • In a large saucepan of salted boiling water blanch the sugar snap peas for 45 seconds, or until they are crisp-tender, transfer them with a skimmer to a large serving bowl, and toss them with 1/2 cup of the pesto. In the boiling water cook the pasta until it is al dente, reserve 1/2 cup of the pasta-cooking water, and drain the pasta in a colander. In the bowl with the sugar snap peas toss the pasta with the reserved pasta-cooking water, 1/4 cup of the remaining pesto, or to taste, and salt and pepper to taste.
  • To make the pesto:
  • In a food processor combine the arugula, the walnuts, the Parmesan or Sardo, the salt, and the garlic and pulse the motor until the walnuts are chopped fine. With the motor running add the oil in a stream and blend the pesto with hot cooked pasta, potatoes, or vegetables. The pesto keeps, chilled, its surface covered with plastic wrap, for 2 weeks. Makes about 2 cups.

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