Penne With Cannellini Beans Recipes

ONE-POT WHITE BEAN PASTA

Steps:

• Warm the olive oil in a large pot over medium heat. Add the minced garlic and cook until fragrant and smells good, about 45 seconds.
• Add paprika, chili flakes, beans, black pepper, and give a good stir.
• Add hot water or low sodium vegetable broth, salt, turn to high heat and bring to the boil.
• Stir in pasta, reduce the heat to medium-low, cover with a lid and cook stirring frequently. The amount of liquid is enough to partially cover the pasta (but keep an eye on it to make sure the pasta doesn't stick to the bottom of the pot, and add a touch of water if needed).
• In the last 2 minutes of the pasta's cooking time, add fresh spinach, a handful at a time, and cherry tomatoes. Stir until the spinach is wilted, it takes a couple of minutes.
• Turn off the heat, finish the dish with freshly grated parmesan, and give a good stir until the cheese melts and the pasta looks well combined (taste and adjust the season according to your taste if needed).
• Serve immediately with a drizzle of extra virgin olive oil, more freshly ground black pepper and parmesan cheese if you like. Enjoy!

PENNE WITH TOMATOES & WHITE BEANS

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.

PENNE WITH CANNELLINI BEANS

Steps:

• Cook pasta according to package directions.
• In large saucepan, combine the tomatoes and beans, and bring to a boil.
• Reduce heat and simmer uncovered for 10 minutes.
• Add spinach, cook and stir for 2 minutes, or until spinach is wilted.
• Drain pasta, top with the tomato mixture. Sprinkle with cheese.

PENNE PASTA WITH CANNELLINI BEANS AND ESCAROLE

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.

PENNE WITH ROASTED TOMATOES, GARLIC, AND WHITE BEANS

Steps:

• Preheat the oven to 450 degrees F.
• Slice each tomato into 8 wedges and discard the seeds. Put the tomato wedges and garlic into a 9 by 13-inch roasting pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and a few turns of pepper. Roast in the oven, uncovered, for 40 minutes.
• Drain the beans into a large colander in the sink. Cook the pasta according to the directions on the package. Drain the pasta into the colander containing the beans, so the hot pasta water will warm the beans. Return drained pasta and beans to the pasta pot.
• When the tomatoes are done, pick out the garlic cloves, squeeze the garlic out of the skin into a small bowl and mash with a fork. Pour the roasted tomatoes into the pasta pot, add the garlic, the remaining 1 tablespoon of olive oil, the basil and additional salt and pepper, to taste. Toss to combine. Serve topped with the Parmesan.

PENNE WITH CANNELLINI BEANS

Steps:

• Cook pasta according to package directions. Meanwhile, in a large saucepan, bring tomatoes and beans to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add spinach; cook and stir for 2 minutes or until spinach is wilted. Drain pasta; top with tomato mixture. Sprinkle with cheese.

PENNE WITH VEGGIES AND BLACK BEANS

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the zucchini, carrot, mushrooms, green pepper, onion, garlic and seasonings in 1 teaspoon oil until crisp-tender. Stir in the beans., Drain pasta; add to vegetable mixture. Add tomato and remaining olive oil; toss gently. Sprinkle with Parmesan cheese and parsley.

CANNELLINI-BEAN PASTA WITH BEURRE BLANC

Steps:

• Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.
• While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.
• Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve with a little grated cheese on top.

PENNE WITH CANNELLINI BEANS AND ANCHOVIES

Steps:

• Combine first 3 ingredients and mince to form paste.
• Set aside.
• Heat 1/8 cup olive oil in a large(large enough to cook pasta, as well) nonreactive pot over medium high heat.
• Add breadcrumbs and cook 3-4 minutes, until crisp, stirring constantly.
• Stir in Italian seasoning and pepper, to taste.
• Transfer to a bowl and set aside.
• Wipe pot clean with a paper towel.
• Heat remaining oil in same pot over medium high heat.
• Sauté onion and red pepper, till soft(about 5 minutes).
• Add garlic paste and cook 1 minute, stirring constantly, until garlic begins to soften.
• Stir in beans, tomato, and salt & pepper to taste.
• Cook about 1 minute until heated throughout.
• Transfer to a large bowl.
• Using same pot, cook pasta in boiling salted water 5 minutes.
• Add spinach and cook another 5 minutes, or until pasta is al dente.
• Drain through a colander, removing as much liquid as possible.
• Lightly stir pasta into bean mixture.
• Serve sprinkled with breadcrumbs and Parmesan cheese.