Best 9 Orecchiette With Cannellini Beans And Spinach Recipes

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When it comes to a quick and easy meal that is packed with flavor, orecchiette with cannellini beans and spinach is a must-try dish. Orecchiette, the small ear-shaped pasta, pairs perfectly with the creamy cannellini beans and tender spinach. With a few simple ingredients and minimal preparation time, you can create a delicious and nutritious meal that will satisfy your taste buds. The combination of textures and flavors in this dish is sure to impress, making it an ideal choice for busy weeknight dinners or casual gatherings with friends and family.

Let's cook with our recipes!

ORECCHIETTE WITH SAUSAGE AND SPINACH



Orecchiette with Sausage and Spinach image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
3 tablespoons extra-virgin olive oil
8 ounces bulk sweet Italian sausage
1 bunch scallions, chopped (white and green parts separated)
1 teaspoon chopped fresh rosemary
1 14-ounce can cherry tomatoes
12 ounces orecchiette
8 cups baby spinach (about 4 ounces), roughly chopped
1/2 cup grated parmesan cheese

Steps:

  • Bring a large pot of salted water to a boil. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned, about 3 minutes. Add the scallion whites and rosemary and cook until the scallions begin to wilt, about 2 minutes. Add the tomatoes with their juices and 1⁄2 cup of the boiling water. Let simmer while you cook the pasta.
  • Add the pasta to the pot of boiling water and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
  • Add the pasta to the tomato sauce along with the spinach and half of the scallion greens. Toss to coat the pasta and wilt the spinach, about 1 minute, gradually adding the reserved pasta water as needed to loosen. Season with salt, drizzle with the remaining 1 tablespoon olive oil and remove from the heat.
  • Sprinkle the cheese over the pasta and toss well. Divide among plates or shallow bowls and top with the remaining scallion greens.

ORECHIETTE WITH CANNELLINI BEANS AND SPINACH



Orechiette with Cannellini Beans and Spinach image

Provided by recipeway

Time 45m

Yield 8

Number Of Ingredients 11

1 tablespoon olive oil
2 1/2 cups onion, thinly sliced
3 cloves garlic, chopped
2 cans (15 ounce size) cannellini beans, rinsed, drained
1 cup vegetable broth
1/4 teaspoon red pepper flakes
1/2 teaspoon salt, or to taste
1 pound orechiette pasta
2 teaspoons salt, or to taste
2 bags (10 ounce size) fresh spinach, stems removed
1/2 cup Parmesan cheese, grated

Steps:

  • Bring a large pot of salted water to a boil. Meanwhile, in a large nonstick skillet over medium-high heat, heat the olive oil. Add the onion and saute over medium-high heat until golden brown, about 10 to 12 minutes, stirring occasionally. Add the garlic and cook an additional 2 minutes. Add the cannellini beans, vegetable broth, crushed red pepper flakes, and 1/2 teaspoon salt to the pan. Cook over medium-high heat until sauce simmers and thickens slightly, about 15 minutes. Cook the pasta until tender to the bite, about 8 to 10 minutes. Just before draining pasta, stir the spinach into the pasta pot until it wilts. Drain the pasta and spinach and return them to pot. Add the sauce and mix well. Serve in large pasta bowls and top with grated Parmesan cheese.

ORECCHIETTE WITH CANNELLINI BEANS AND SPINACH



Orecchiette With Cannellini Beans and Spinach image

Make and share this Orecchiette With Cannellini Beans and Spinach recipe from Food.com.

Provided by Vino Girl

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

1 (12 ounce) package orecchiette or 1 (12 ounce) package other small-shaped pasta
2 teaspoons olive oil
3/4 cup onion, chopped
1/2 cup carrot, shredded
2 teaspoons garlic, minced
1/4 cup fresh parmesan cheese, shredded and divided
1 cup reduced-sodium fat-free chicken broth
2 teaspoons dried basil
1 (28 ounce) can plum tomatoes, undrained and chopped
1 (16 ounce) can cannellini beans, rinsed and drained
1 (6 ounce) package fresh Baby Spinach
1/4 cup seasoned dry bread crumb

Steps:

  • Cook pasta according to package directions; drain.
  • Meanwhile, heat olive oil in a large skillet over medium heat.
  • Stir in onion, carrot, and garlic; saute 3 minutes.
  • Stir in 2 tablespoons Parmesan cheese and next 4 ingredients (everything except spinach and bread crumbs); simmer 5 minutes.
  • Stir in spinach, and cook 1 minute or until spinach is wilted.
  • Stir in pasta; cook until thoroughly heated.
  • Sprinkle pasta with remaining 2 tablespoons cheese and breadcrumbs before serving.

Nutrition Facts : Calories 411.6, Fat 4.5, SaturatedFat 1.3, Cholesterol 3.7, Sodium 195.3, Carbohydrate 74.7, Fiber 9.7, Sugar 6.5, Protein 19.4

ORECHIETTE WITH SAUSAGE, BEANS, AND MASCARPONE



Orechiette with Sausage, Beans, and Mascarpone image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

1 pound orechiette pasta
2 tablespoons olive oil
1/2 pound turkey sausage, casing removed
1 small onion, chopped
1 (15-ounce) can cannellini beans, drained and rinsed
2 tablespoons chopped fresh oregano leaves
1/2 cup mascarpone cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the cooking liquid.
  • In a large, heavy skillet warm the olive oil over medium-high heat. Add the sausage and onions. Using a wooden spoon break up the sausage into bite-sized pieces as it browns.
  • Continue cooking until the sausage is golden and the onions are tender. Add the beans and oregano cook for 2 more minutes. Add the cup of pasta cooking liquid and stir, scrapping up any brown bits from the bottom of the pan. Add the mascarpone cheese and stir until it dissolved into a light sauce. Add the salt, pepper, and hot pasta. Stir until coated and serve.

WHITE BEAN, TOMATO AND SAUSAGE ORECCHIETTE



White Bean, Tomato and Sausage Orecchiette image

Provided by Katie Lee Biegel

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1 pound orecchiette pasta
2 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage, removed from casings
1 yellow onion, diced
3 cloves garlic, sliced
2 pints grape or pear tomatoes, quartered
1/2 teaspoon crushed red pepper flakes
One 15-ounce can cannellini beans, rinsed and drained
1/2 cup grated Parmesan, plus additional for garnish
1/2 cup fresh basil leaves, cut into chiffonade, plus additional for garnish

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.

ORECCHIETTE WITH CANNELLINI AND BROCCOLI



Orecchiette with Cannellini and Broccoli image

Categories     Bean     Onion     Pasta     Tomato     Sauté     Quick & Easy     Basil     Broccoli     Bon Appétit

Number Of Ingredients 11

2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves
1/2 teaspoon dried crushed red pepper
1 28-ounce can diced tomatoes in juice
1/4 cup water
1 15-ounce can cannellini (white kidney beans), drained
1/2 cup chopped fresh basil
8 ounces orecchiette (little ear-shaped pasta; about 2 cups) or medium pasta shells
1 pound broccoli crowns, separated into small florets (about 5 cups)
3 tablespoons freshly shaved Parmesan cheese

Steps:

  • Heat oil in large nonstick skillet over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add garlic and crushed red pepper; stir 1 minute. Stir in tomatoes with juices and 1/4 cup water. Bring to boil. Reduce heat to medium; boil gently until sauce thickens, stirring occasionally, about 10 minutes. Stir in beans and basil. Season sauce to taste with salt and pepper.
  • Meanwhile, cook orecchiette pasta in large pot of boiling salted water until almost tender, about 15 minutes. Add broccoli florets; cook until pasta is just tender but still firm to bite and broccoli florets are crisp-tender, about 2 minutes longer. Ladle out 1/2 cup pasta cooking water and reserve. Drain orecchiette and broccoli florets; return to pot.
  • Add tomato sauce and reserved pasta cooking water to pasta and toss to blend. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with cheese and serve.

TURKEY SAUSAGE & SPINACH ORECCHIETTE



Turkey Sausage & Spinach Orecchiette image

Don't let a funny-sounding word like orecchiete scare you away. These little ear pasta shapes are the perfect partner for spicy turkey sausage and Italian seasoning. -Andrea Phillips, Lakeville, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1/2 pound uncooked orecchiette or small tube pasta
3 hot Italian turkey sausage links, casings removed
1/4 cup chopped onion
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
3 cups fresh spinach
1/2 cup shredded Asiago cheese
1/4 cup grated Parmesan cheese
1/4 cup rinsed and drained cannellini beans
1/4 cup chopped roasted sweet red pepper
1/2 teaspoon Italian seasoning
Additional shredded Asiago cheese, optional

Steps:

  • Cook orecchiette according to package directions., In a large skillet, cook and stir the sausage, onion, garlic and pepper flakes over medium heat for 6-8 minutes or until sausage is no longer pink; drain. Add the spinach, Asiago cheese, Parmesan cheese, beans, red pepper and Italian seasoning; cook just until spinach is wilted, stirring occasionally., Drain orecchiette; add to sausage mixture and toss to combine. Sprinkle with additional Asiago cheese if desired.

Nutrition Facts : Calories 382 calories, Fat 11g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 593mg sodium, Carbohydrate 47g carbohydrate (3g sugars, Fiber 3g fiber), Protein 22g protein.

ORECCHIETTE WITH CANNELLINI AND BROCCOLI



Orecchiette With Cannellini and Broccoli image

This is a winner recipe for Fridays, when meat is not on the menu most of the year. I found it on epicurious.com, although it was originally printed in the March 2003 issue of Bon Appetit.

Provided by John J. OSullivan

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 cup chopped onion
4 garlic cloves, minced
1/2 teaspoon dry crushed red pepper
1 (28 ounce) can diced tomatoes with juice
1/4 cup water
1 (15 ounce) can cannellini, drained and rinsed (white kidney beans)
1/2 cup chopped fresh basil
8 ounces orecchiette (little ear-shaped pasta) or 1 medium pasta shells
1 lb broccoli floret, separated into small florets (about 5 cups)
3 tablespoons freshly shaved parmesan cheese

Steps:

  • Heat oil in large nonstick skillet over medium-high heat. Add onion and saute until tender, about 5 minutes.
  • Add garlic and crushed red pepper; stir 1 minute. Stir in tomatoes with juices and 1/4 cup water. Bring to boil. Reduce heat to medium; boil gently until sauce thickens, stirring occasionally, about 10 minutes.
  • Stir in beans and basil. Season sauce to taste with salt and pepper.
  • Meanwhile, cook orecchiette pasta in large pot of boiling salted water until almost tender, about 15 minutes. Add broccoli florets; cook until pasta is just tender but still firm to bite and broccoli florets are crisp-tender, about 2 minutes longer.
  • Ladle out 1/2 cup pasta cooking water and reserve. Drain orecchiette and broccoli florets; return to pot.
  • Add tomato sauce and reserved pasta cooking water to pasta and toss to blend. Season to taste with salt and peppper.
  • Sprinkle with cheese to taste and serve.

Nutrition Facts : Calories 496.1, Fat 9.7, SaturatedFat 1.9, Cholesterol 3.3, Sodium 383.5, Carbohydrate 84.1, Fiber 9.8, Sugar 8.4, Protein 22.3

ORECCHIETTE WITH CHICKPEAS AND SPINACH



Orecchiette With Chickpeas And Spinach image

Provided by Molly O'Neill

Categories     dinner, pastas, main course

Time 25m

Yield Four servings

Number Of Ingredients 9

1 pound orecchiette
1 teaspoon olive oil
2 large red bell peppers, stemmed, cored, deribbed and diced
12 cups stemmed and torn spinach leaves, coarsely chopped
1 teaspoon chopped fresh rosemary
1/2 cup rich fowl glaze (see recipe)
1 1-pound can chickpeas, drained and rinsed
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the orecchiette and cook until al dente, about 10 minutes. Drain. Meanwhile, heat the olive oil in a large nonstick skillet. Add the bell peppers and saute until softened, about 5 minutes. Stir in the spinach and cook just until wilted.
  • Stir in the rosemary and the fowl glaze. Stir in the chickpeas. Cook for about 2 minutes. Stir in 1 teaspoon of the salt and pepper to taste. Place the orecchiette in a large bowl. Add the spinach-and-chickpea mixture and toss to combine well. Season to taste with additional salt and pepper. Divide the orecchiette among 4 pasta bowls and serve immediately.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
  • Don't overcook the pasta. Orecchiette should be cooked al dente, which means it should be firm to the bite.
  • Be generous with the olive oil. Olive oil is an essential ingredient in Italian cooking, and it adds a lot of flavor to this dish.
  • Season the dish to taste. Add salt and pepper to taste, and consider adding a pinch of red pepper flakes for a little heat.
  • Serve the dish immediately. Orecchiette with cannellini beans and spinach is best served hot, so enjoy it right away.

Conclusion:

Orecchiette with cannellini beans and spinach is a delicious and easy-to-make vegetarian pasta dish. It's perfect for a quick and healthy weeknight meal. The combination of orecchiette, cannellini beans, spinach, and garlic is simple but flavorful, and the addition of Parmesan cheese adds a touch of richness. This dish is also a great way to use up leftover cooked beans. So next time you're looking for a quick and easy vegetarian pasta dish, give orecchiette with cannellini beans and spinach a try.

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