Lemony Pasta With Braised White Beans
Updated Nov. 28, 2023
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- Salt
- 1pound short pasta, such as shells or orecchiette
- ½cup plus 1 tablespoon extra-virgin olive oil, more for drizzling
- 1cup diced cherry or other ripe tomatoes
- ¼teaspoon crushed red pepper, plus more as needed
- 2large shallots, thinly sliced
- 6garlic cloves, thinly sliced
- 1lemon, zest finely grated
- 2(15.5-ounce) cans white beans, rinsed and drained
- 1½cups chopped parsley or arugula leaves and tender stems
- ½cup grated Parmesan, plus more as needed
Nutritional analysis per serving (6 servings)
725 calories; 25 grams fat; 5 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 100 grams carbohydrates; 12 grams dietary fiber; 8 grams sugars; 27 grams protein; 789 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a large pot of well-salted water, cook pasta according to package directions.
- Step 2
As pasta cooks, in a small bowl, combine 1 tablespoon olive oil, the tomatoes and a pinch each of salt and red pepper, and toss to combine. Set aside to marinate.
- Step 3
In a large skillet or Dutch oven, heat ½ cup extra-virgin olive oil over medium. Stir in shallots and sauté until tender, about 5 minutes. Stir in garlic and cook 1 minute, or until the edges just begin to turn golden brown. Add red pepper, ½ teaspoon salt, lemon zest, beans and 1 cup chopped parsley. Simmer, mashing some of the beans, until the sauce has thickened, 10 to 15 minutes. Reduce heat as needed. Taste for seasoning, and add more salt and red pepper if needed.
- Step 4
Reserve 1 cup pasta water and drain pasta. Add pasta to white beans, along with remaining ½ cup chopped parsley, the juice of half a lemon, the grated Parmesan and ½ cup reserved pasta water. Toss until combined, adding more pasta water until the mixture is saucy. Toss in the tomatoes and their liquid. Taste, and add more salt and lemon juice if needed. Serve pasta in bowls drizzled with olive oil and topped with more grated Parmesan.
Private Notes
Comments
I often make variants of this dish using canned, petite diced tomatoes which are often more flavorful than those in the store as the winter wears on.
Very good and can make in 1/2 hour. Could start the pasta a little bit later. Made as directed, except used more parmesan in the end and did not drizzle evo on top in Step 4. Used full cup of pasta water and used some extra vegetable broth to make it a little more saucy. Used the juice of a whole lemon. Next time I will not fully drain the beans and not rinse, but add wet, mostly drained beans, perhaps creating a more saucy dish. Will add more tomatoes. This was a great flavorful one pot meal.
A great, flavorful dish for a cold winter's night. The word "sauce" threw me in step three. There is very little liquid involved at that point so it's really more of a mash or a paste in the bottom of the pan. I added a 1/4 cup of reserved pasta water at that point to loosen up the paste and make it easier to blend and move around. Followed the rest of the recipe to the letter. Really good stuff.
I made this and it was amazing! I cut down on the olive oil and instead used some cream I had to make a cream sauce. Followed the rest of the steps as written, though!
I highly recommend subbing a couple handfuls of kale for the parsley, wait until you are about to add the pasta and throw it in!
FANTASTIC. No notes. Wear loose waisted pants.