White Bean Piccata Recipes

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WHITE BEAN PICCATA PASTA WITH BROCCOLI



White Bean Piccata Pasta With Broccoli image

The bright lemon-caper sauce for which chicken piccata is known plays equally well with other proteins, like swordfish, or creamy white beans, and forms a glossy, tangy sauce well suited to pasta. Throw broccoli - or any another quick-cooking vegetable, like asparagus, broccoli rabe or peas - into the pasta's boiling water in the last few minutes, and you've effortlessly managed to squeeze a green into this vegetarian dinner.

Provided by Ali Slagle

Categories     dinner, quick, weekday, pastas, main course

Time 15m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
1 pound mezze rigatoni or casarecce
2 cups small broccoli florets (from 1 head broccoli)
6 tablespoons unsalted butter
1 shallot, finely chopped
1/2 cup dry white wine
1 (15-ounce) can white beans, such as cannellini or great Northern, drained and rinsed
1/4 cup drained capers
3 tablespoons lemon juice, plus lemon wedges for serving
Black pepper
1/4 cup finely chopped parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Three minutes before the pasta is done, add the broccoli (the broccoli should be crisp-tender when the pasta is al dente). Reserve 1/2 cup pasta cooking water, then drain the pasta and broccoli.
  • While the pasta cooks, make the sauce: In a large (12-inch) skillet, melt the butter over medium-high heat. Add the shallot and a pinch of salt and stir until softened, 1 to 2 minutes. Add the white wine and cook until reduced by half, 1 to 2 minutes.
  • Add 1/4 cup of the pasta water, the beans, capers and a pinch of salt, and simmer until saucy and slightly thickened, 1 to 2 minutes.
  • Reduce the heat to medium, add the lemon juice, cooked pasta and broccoli, and stir until the pasta is coated in the sauce, adding pasta water as needed to coat. Season to taste with salt and pepper. Transfer to bowls, top with parsley and serve with lemon wedges.

WHITE BEAN PICCATA



White Bean Piccata image

Mmmm, lemony piccata ... who says it can only be made with veal or chicken? This version uses white beans (navy or cannellinis work well). Capers are optional ... I personally can't stand them, but they are a typical piccata ingredient, so use if you like. Serve with fresh hot spaghetti noodles.

Provided by EdsGirlAngie

Categories     One Dish Meal

Time 45m

Yield 3 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 small onion, minced
1 clove garlic, minced
4 tablespoons flour
1 1/4 cups hot vegetable broth
1/4 cup water
5 tablespoons lemon juice
3/4 teaspoon salt
2 teaspoons capers, with brine
1 (14 1/2 ounce) can navy beans or 1 (14 1/2 ounce) can cannellini beans

Steps:

  • Saute onions and garlic in olive oil in a medium saucepan until transparent- do not allow to brown.
  • Slowly stir in flour and cook and stir until combined and"rawness" is gone.
  • Combine hot broth and water; slowly whisk into flour mixture until smooth and slightly thickened.
  • Add lemon juice, salt, beans and capers (if using).
  • Cook and stir until thickened a little more (mixture will thicken more upon cooling and once mixed with pasta).
  • Serve with hot spaghetti noodles.

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