Cannellini Beans Spinach Tomatoes And Pasta Food

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.

20-MINUTE SKILLET PASTA

Steps:

• Cook pasta according to instructions on the box. Rinse with warm water, set aside and keep warm.
• In a measuring cup, mix together half and half, cornstarch and Italian seasoning. Set aside.
• In a large saucepan, heat up olive oil. Add garlic and sauté for 2 minutes.
• Add tomatoes and spinach and sauté, stirring often, about 3 to 4 minutes.
• Add beans, salt, pepper and half and half mixture. Stir well. Cook for 2 minutes, until the mixture thickens up.
• Add cooked pasta and stir in gently. Remove from heat.
• Serve garnished with Parmesan cheese and red pepper flakes.

GREEK PASTA WITH TOMATOES AND WHITE BEANS

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente.
• Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
• Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
• Serve sauce over pasta, and sprinkle with feta.

PASTA WITH SPINACH AND CANNELLINI BEANS RECIPE

Steps:

• In a large sauce pan heat olive oil and saute the onions over medium heat until translucent.
• Add in crushed garlic and saute for 2 minutes.
• Add cannellini beans, spinach,tomatoes, and broth.
• Stir and cover. Let cook for 15 minutes.
• Meanwhile, cook the pasta.
• When pasta is finished, transfer the pasta into the saucepan mixture. (It is okay to let some water get into the mixture).
• Mix well and serve!

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.

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!

17 WAYS TO USE CANNELLINI BEANS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

CANNELLINI BEANS, SPINACH, TOMATOES AND PASTA

Steps:

• Heat oil in 3-quart pan, add onions and cook over meduim heat till limp, but not browned.
• Add garlic and stir until you can smell it, maybe a minute or two. It's key to prevent it from browning.
• Add drained spinach and combine well with onion and garlic.
• Stir in tomatoes.
• Stir in one can beans with their liquid.
• Liquify the rest of the beans with their liquid in a food processor, or mash with a potato masher in a bowl. Stir them into the rest of the dish.
• Simmer for 5 minutes to thicken, making sure it doesn't stick.
• Add chicken broth a little at a time until you get the thickness you like. It should be thick, but thin enough to coat pasta.
• Stir in oregano and basil and season to taste with salt and pepper. Add more olive oil if desired.
• Serve over hot pasta with grated Parmesan cheese. You can add a little heat with some red pepper flakes.

TUSCAN WHITE BEAN PASTA

Steps:

• Fill a large pot with water and place over high heat to bring it to a boil. Once boiling, add the pasta and cook according to the package directions (boil for 7-10 minutes). Drain the pasta in a colander.
• While you're waiting for the water to boil, mince the garlic. Heat the olive oil and butter in a large skillet over medium-low heat. Add the garlic and sauté for about a minute, or until it has softened and become very fragrant.
• Add the tomatoes, salt, pepper and basil. Sauté the tomatoes until the skins burst and the tomatoes begin to release their juices. It's important to not have the heat under the skillet too high here or the garlic may burn before the tomatoes break down. You want the garlic to brown and caramelize a bit, but not burn.
• Once the tomatoes begin to break down, add the spinach and stir it into the tomatoes until it is about half way wilted.
• Rinse and drain the can of cannellini beans. Add the beans to the skillet and stir until they are heated through. The tomato juices will have created a thick sauce-like mixture on the bottom of the skillet at this point. Taste the mixture and add a bit more salt if needed. It should be slightly on the salty side in order to properly flavor the pasta.
• Add the cooked and drained pasta to the skillet. Toss until the pasta is coated in the sticky sauce and everything is combined. Top with shredded parmesan, plus add a bit of Parmesan to the top of each bowl.

TUSCAN FISH WITH CANNELINI BEANS, TOMATOES, & SPINACH

Steps:

• In a very large, deep skillet with a lid or a dutch oven, heat 1 tbsp. olive oil. Add onion and 1 tsp. garlic. Saute until onion is translucent. Be careful to not burn the garlic.
• Add crushed red pepper and rosemary if using. Stir.
• Add diced tomatoes and cannelini beans. Stir. Cover the pan, and reduce heat to simmer while cooking the fish.
• In a large saute pan on medium-high heat, add remaining tablespoon olive oil and the remaining teaspoon of garlic. Give it a good stir. When garlic is sizzling, add fish fillets to the pan.
• After a couple of minutes, lift the edge of the fish. When the fish is nice and brown, and beginning to become opaque white on the top, carefully turn the fish using a spatula.
• While fish cooks on the second side, add fresh spinach to the bean and tomato mixture. Give it a good stir, and replace the lid. Turn off the heat. Allow the spinach to wilt. Check for seasoning. Stir to combine.
• Squeeze the fresh lemon juice over the cooked fish fillets.
• Divide the cannelini bean, tomato, spinach mixture among 4 plates or large shallow bowls. You need a little bit of a lip to confine the juices.
• Top each with a fish fillet, and garnish with parsley and a wedge of lemon if desired.

PASTA WITH BEANS AND SPINACH PARMESAN

Steps:

• Cook pasta until just tender.
• Ladle 1 cup of pasta cooking liquid into bowl and reserve.
• Drain pasta.
• Saute onion& garlic in oil, then add 1 T water to skillet& cook over medium heat until onion is golden and tender, stirring often.
• Add 1 c reserved pasta cooking liquid, spinach& tomatoes to skillet.
• Cover& cook until spinach wilts, about 3 minutes.
• Add cannellini beans& pasta.
• Cover& cook until heated, about 2 minutes.
• Stir in cheese& season with salt& pepper.

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.

WHITE BEANS WITH TOMATOES AND SPINACH

Steps:

• Heat large deep nonstick skillet over high heat. Add spinach to dry skillet; toss until just wilted, about 3 minutes. Transfer to strainer set over bowl.
• Heat 2 tablespoons oil in same skillet over medium-high heat. Add shallots; sauté 5 minutes. Reduce heat to medium; add tomatoes and rosemary and sauté 1 minute. Add broth; cover and cook until tomatoes soften, stirring occasionally, about 4 minutes. Remove from heat. Crush tomatoes with potato masher. Stir in beans and 1 tablespoon oil. Bring to boil over medium-high heat. Reduce heat to medium-low; simmer uncovered until juices thicken, about 15 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat.)
• Stir spinach into beans. Season with salt and pepper.

WHITE BEAN, TOMATO AND SAUSAGE ORECCHIETTE

Steps:

• Bring a pot of salted water to a boil and cook the orecchiette according to package instructions.
• Meanwhile, heat the oil in a large, heavy-bottomed skillet over medium-high heat. Add the sausage and cook, breaking it up with the back of a spoon, until it starts to brown, 4 to 5 minutes. Remove the sausage to a bowl with a slotted spoon, leaving all the oil in the skillet.
• Add the onions to the oil and cook until they start to soften and turn translucent, about 2 minutes. Add the garlic to the skillet and cook, stirring, for 30 seconds. Add the tomatoes and red pepper flakes and cook, stirring occasionally, until the tomatoes start to blister and split, about 4 minutes. Add salt and pepper.
• Add the beans and return the sausage to the skillet. Cook until warmed through. Add the pasta and toss until it is completely coated. Add the Parmesan in batches, stirring to incorporate and letting it melt before more is added. Stir in the basil.
• Plate the pasta and top with more Parmesan and basil. Serve immediately.