White Bean Rotini Recipes
WHITE BEAN ROTINI
Looking for a healthy, yet filling, meat-free dinner option? Try this dish. White beans, pasta, greens, and a bit of spice make this a satisfying meal.
Provided by Tracy McKibben
Categories Pasta and Noodles Pasta by Shape Recipes
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Heat olive oil in a large skillet over medium heat. Add kale to the skillet; season with garlic powder, garlic salt, and chipotle pepper powder. Cook and stir kale until wilted, 1 to 2 minutes.
- Pour vegetable broth over kale; add cannellini beans and stir. Cook mixture, stirring often, until beans are softened, 7 to 8 minutes.
- Stir cooked rotini with kale and beans mixture; cook and stir until pasta is reheated, 1 to 2 minutes. Top with shredded Mexican cheese.
Nutrition Facts : Calories 329.7 calories, Carbohydrate 52.2 g, Cholesterol 8.1 mg, Fat 7.4 g, Fiber 6.1 g, Protein 12.8 g, SaturatedFat 2.5 g, Sodium 846.6 mg, Sugar 2 g
WHITE BEAN RAGOUT
This quick ragout of white beans and sweet tomatoes might just be my favorite recipe of the summer.
Provided by Jennifer Segal
Categories Vegetables & Sides
Time 30m
Yield 4-6
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large pan over medium heat. Cook the onions, stirring frequently, until soft and translucent, about 8 minutes. Do not brown. Add the garlic and cook one minute more.
- Add the tomatoes, beans, chicken broth, tomato paste and balsamic vinegar. Season with salt and pepper to taste. (I use about 1 teaspoon salt and ¼ teaspoon pepper, but it depends on what type of beans you use; canned will have some salt already.) Bring to a simmer and cook until tomatoes are slightly softened but still hold their shape, 3-5 minutes. Taste for seasoning. Note that the sauce may have a strong vinegar flavor at first, but it will mellow out. Right before serving, stir in the fresh basil and mint. Transfer to serving dish, garnish with more fresh herbs if desired, and serve hot.
- Freezer-Friendly Instructions: This dish can be frozen for up to 3 months. Reheat in the microwave or on the stovetop.
Nutrition Facts : Calories 263, Fat 10g, Carbohydrate 35g, Protein 11g, SaturatedFat 1g, Sugar 8g, Fiber 8g, Sodium 37mg, Cholesterol 0mg
SAUSAGE, WHITE BEAN, AND KALE ROTINI
Low in saturated fat
Provided by Lori Powell
Categories dairy-free diabetic heart-healthy low-calorie low-fat nut-free dinner main dish
Time 25m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1 Tbsp of the oil in large skillet over medium-high heat. Cook sausage, breaking into bits, 4 minutes. Transfer to bowl. Cook garlic in skillet, stirring, 1 minute. Add wine off heat and simmer until reduced by half, 2 minutes. Remove from heat.
- Cook pasta, reserve 3/4 cup cooking water, and drain. Add sausage, pasta, beans, tomatoes, and reserved cooking water to skillet. Gradually add kale and cook until just wilted, about 3 minutes.
- Season and top with red-pepper flakes and remaining 1 Tbsp oil.
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- Heat a large nonstick skillet over medium-high heat. Add oil to pan, and swirl to coat. Add garlic and red pepper; cook for 45 seconds or until garlic begins to brown, stirring constantly. Add escarole; cook 1 minute or until escarole begins to wilt. Add broth; bring to a boil. Reduce heat to medium; cook for 5 minutes or until escarole is tender and liquid nearly evaporates. Stir in pasta, beans, and salt. Top with cheese.
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