PENNE WITH GREENS AND CANNELLINI BEANS
Low in fat and loaded with fiber, the smooth texture and slightly nutty flavor of cannellini beans (or white kidney beans) makes a great addition to healthy pasta recipes.
Categories pasta recipes easy dinner recipes dreamfields pasta dinner recipes low fat pasta recipes greens kidney beans cannellini beans
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Drain and return to pan.
- Meanwhile, in large skillet, heat olive oil over medium-high heat. Add bell pepper, garlic and red pepper flakes; cook 1 to 2 minutes, stirring constantly. Add broth; bring to boil.
- Add greens; return to boil. Cook 1 to 2 minutes, uncovered, until greens are just crisp-tender, stirring occasionally. Add greens with liquid to pasta; toss to coat. Add beans; toss gently. Adjust seasoning with salt and pepper. Top with grated Parmesan cheese, if desired.
Nutrition Facts : Calories 336 calories
PENNE WITH WHITE BEANS AND GREENS
This easy, under 30-minute, one-dish meal is packed with the nutrition power of beans, greens, and olives; it's completely plant-based (vegan), gluten-free, and budget friendly too.
Provided by The Plant-Powered Dietitian
Categories Entree
Time 20m
Number Of Ingredients 13
Steps:
- Fill a medium pot with the water, cover, and bring to a boil over high heat. Decrease the heat to medium, add the pasta, and cook for 7 minutes (or according to package directions), until al dente. Drain the pasta and return to the pot, covered, to keep warm.
- While the pasta is cooking, heat the olive oil in a large skillet or saute pan over medium heat. Add the onions, garlic, oregano, and black pepper and saute for 4 minutes.
- Add the olives, tomatoes, and beans and saute for an additional 3 minutes.
- Add the greens, lemon juice, and cooked pasta, stirring gently. Cook for about 4 minutes, just until greens are wilted yet still bright green. Season with salt, if desired.
- Serve immediately.
- Makes 6 servings (1 1/2 cups per serving)
Nutrition Facts : ServingSize 1 serving, Calories 266 calories, Sugar 4 g, Sodium 325 mg, Fat 6 g, SaturatedFat 1 g, Carbohydrate 43 g, Fiber 9 g, Protein 16 g
PENNE WITH WHITE BEANS AND SMOKED PORK
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large Dutch oven over medium-high heat. Add the garlic and sage and cook until the garlic is light golden and the sage is wilted, about 2 minutes. Add the onion, celery and carrot and season with salt and pepper. Cook, stirring occasionally, until almost tender, about 6 minutes. Add the pork, beans with their liquid and the chicken broth; bring to a boil. Reduce to a gentle simmer and cook until the vegetables are tender, about 5 minutes.
- Add the pasta and 1/2 cup cooking water to the bean mixture. Stir to combine, adding more cooking water as needed to thin the broth. Season with salt and stir in the parsley. Divide among bowls, drizzle with olive oil and season with pepper.
PENNE WITH TOMATOES & WHITE BEANS
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
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 GREENS AND WHITE BEANS
This is real comfort food! This doubles and triples easily.I like to triple this recipe, but only put the pasta in the amount that I've set aside for our dinner. The rest I freeze. I don't freeze pasta. When I take out the frozen portion, I cook the pasta and add it in. You can use any type of greens that you are fond of. You can add any herbs you like. Don't forget to take the stems out of your greens, they're tough.I use canned vegetable stock, but if you can't find it, chicken stock is acceptable.
Provided by FLUFFSTER
Categories Stew
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large nonstick skillet over medium-high heat.
- Add the garlic and pepper, and saute 2 minutes.
- Stir in greens, vinegar, and stock, cover pan, and cook until greens are wilted and tender, but still bright green, 5 to 7 minutes.
- Gently stir the beans into greens mixture, set aside, and keep warm until pasta is ready.
- Meanwhile, cook pasta according to package directions, until al dente. Drain.
- Add pasta to greens/beans mixture and gently mix. Top each serving with 1 tablespoons grated Parmesan.
Nutrition Facts : Calories 576.9, Fat 8.3, SaturatedFat 2.1, Cholesterol 5.5, Sodium 111.2, Carbohydrate 101.3, Fiber 20.3, Sugar 2.1, Protein 27.8
PENNE WITH ROASTED TOMATOES, GARLIC, AND WHITE BEANS
Provided by Ellie Krieger
Categories main-dish
Time 1h5m
Yield 4 (1 1/2 cup) servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 461 calorie, Fat 9.4 grams, SaturatedFat 1.8 grams, Cholesterol 4 milligrams, Sodium 199 milligrams, Carbohydrate 77 grams, Fiber 9 grams, Protein 19 grams
PENNE WITH PAN-ROASTED TOMATOES AND WHITE BEANS
This pasta dish is pretty spectacular. It's just a few ingredients that combine to make something fabulous-and that, in a nutshell, is the secret of Italian cooking. The roasted tomatoes and roasted garlic are rich and delicious, the beans add protein and texture, and the basil brings a fresh flavor.
Yield serves 4
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook over medium-high heat, stirring occasionally, for 10 minutes, or until al dente. Drain the pasta in a colander and return it to the pot.
- Meanwhile, cut the tomatoes in half, scrape the seeds out of each half with a small tool or your finger, and cut into 1-inch pieces. Peel the garlic and leave the cloves whole. Coarsely chop the basil leaves.
- Heat the oil in a large skillet over medium heat. Add the tomatoes and garlic, cover, and cook for 10 to 12 minutes, or until the garlic is soft. Remove the garlic from the pan and set aside. Put the beans in a strainer and rinse under running water. Drain the beans and add them to the pan, then remove the pan from the heat. Smash the garlic with a fork and add it to the drained pasta. Add the tomatoes and basil, stir well, and season with salt and pepper. Pour the pasta into a large serving bowl, sprinkle with the Parmesan cheese, and serve immediately.
- Basil is native to India, though it's since become integral to the cooking of countries as far a field as Italy and Thailand. When it migrated to Italy, it became a symbol of love, with young women wearing sprigs in their hair to encourage their suitors.
PENNE WITH HEIRLOOM TOMATOES, BASIL, GREEN BEANS AND FETA
Sweet, juicy heirloom tomatoes lend themselves well to uncooked tomato sauces. In summer, I make quick meals out of chopped ripe tomatoes, pasta and green vegetables.
Provided by Martha Rose Shulman
Categories dinner, lunch, one pot, pastas, appetizer, main course, side dish
Time 50m
Yield Serves four
Number Of Ingredients 10
Steps:
- Combine the olive oil, tomatoes, garlic, basil, salt and pepper in a large bowl, and let sit for 15 to 30 minutes (or longer).
- Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Add the green beans to the boiling water, and boil four to five minutes, depending on how crunchy you like them. Remove with a strainer or skimmer, and transfer to the ice water. Allow to cool for a few minutes, then drain and set aside.
- Bring the water back to a boil, and add the pasta. Cook until al dente, about eight minutes. When the pasta is ready, drop the green beans back into the water to heat, then drain the pasta and beans and toss at once with the tomato mixture and the feta. Serve hot or room temperature.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 7 grams, Carbohydrate 71 grams, Fat 12 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 552 milligrams, Sugar 7 grams
VEGETABLE PENNE
We have several friends and family that vegetarians so this is a quick meal is very satisfying. It is the green beans that give it that special flavor which you are sure to love.-Shirley Brazel, Rocklin, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute carrots in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, beans, basil and oregano; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender., Combine cornstarch and water until smooth; stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; stir into vegetable mixture. Sprinkle with parsley.
Nutrition Facts : Calories 125 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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CREAMY SPINACH PASTA WITH WHITE BEANS - EATINGWELL
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5/5 (2)Total Time 35 minsServings 4Calories 442 per serving
- Bring a large pot of water to a boil. Add the spinach and kale and cook until tender, about 3 minutes. With tongs or a slotted spoon, transfer the greens to a colander and rinse under cold water. Wrap in a clean towel and squeeze out as much liquid as possible. Keep the water boiling.
- Meanwhile, combine the greens, cream cheese, Gruyère, basil, lemon juice, garlic, salt and pepper in a food processor; process until the greens are finely chopped.
- Reserve 1/4 cup of the pasta water; drain the cooked pasta and return to the pot. Add the reserved water to the food processor and process until the sauce is smooth. Add beans and the sauce to the pasta and stir to combine. Top with more basil, if desired.
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