Penne with arugula, white beans, and parmesan is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. This vegetarian pasta is packed with flavor and nutrition, thanks to the combination of fresh arugula, creamy white beans, salty parmesan cheese, and a simple lemon-herb dressing. The result is a light and refreshing dish that is sure to please everyone at the table.
Let's cook with our recipes!
PENNE WITH ASPARAGUS AND WHITE BEANS
Toss pasta with asparagus, cannellini beans and feta for the perfect summer meal.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente, adding the asparagus to the pot during the last 3 minutes of cooking. Drain the pasta and asparagus and run under cold water to cool; drain well.
- Meanwhile, put the onion in a medium bowl and cover with cold water; set aside for 10 minutes.
- Whisk together the olive oil, lemon zest and juice and 1/2 cup of the feta in a large bowl until well combined; season with salt and pepper. Add the pasta and asparagus, beans, parsley, dill and remaining 1/2 cup feta. Drain the onions, pat dry and add to the bowl. Toss everything together and season with salt and 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 ARUGULA, WHITE BEANS AND PARMESAN
Make and share this Penne With Arugula, White Beans and Parmesan recipe from Food.com.
Provided by ellie_
Categories Penne
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a pot of salted water to a boil and add the pasta and cook according to package directions. Drain. Rinse under cold water. Set aside.
- In a large skillet over medium high heat heat the oil and then add the garlic; sauting until it starts to brown.
- Stir in beans.
- Stir in cooked pasta and then add the argula and chile flakes; continue to cook for a minute or so longer or until heated through.
- Put mixture in a large bowl and sprinkle with the cheese. Toss to combine.
Nutrition Facts : Calories 558.9, Fat 7.1, SaturatedFat 1.9, Cholesterol 5.5, Sodium 115.4, Carbohydrate 104.9, Fiber 14.2, Sugar 0.6, Protein 26.4
PENNE WITH ARUGULA AND HAZELNUTS
Peppery arugula and toasty hazelnuts are tossed with whole wheat pasta, pecorino and lemon juice.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Bring about 1 gallon of water to a boil in a medium pot. Add 1/4 cup salt to the water. Add the penne and cook until al dente, 12 to 15 minutes.
- Drain the pasta and return it to the pot. While the pasta is still warm, add the arugula, hazelnuts, pecorino, oil, scallions and lemon juice. Toss to combine and to allow the arugula to wilt slightly. Serve sprinkled with pecorino,
PENNE WITH SUGAR SNAP PEAS AND ARUGULA PESTO
Categories Food Processor Pasta Vegetarian Parmesan Walnut Arugula Pea Summer Healthy Gourmet
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- To prepare the penne:
- In a large saucepan of salted boiling water blanch the sugar snap peas for 45 seconds, or until they are crisp-tender, transfer them with a skimmer to a large serving bowl, and toss them with 1/2 cup of the pesto. In the boiling water cook the pasta until it is al dente, reserve 1/2 cup of the pasta-cooking water, and drain the pasta in a colander. In the bowl with the sugar snap peas toss the pasta with the reserved pasta-cooking water, 1/4 cup of the remaining pesto, or to taste, and salt and pepper to taste.
- To make the pesto:
- In a food processor combine the arugula, the walnuts, the Parmesan or Sardo, the salt, and the garlic and pulse the motor until the walnuts are chopped fine. With the motor running add the oil in a stream and blend the pesto with hot cooked pasta, potatoes, or vegetables. The pesto keeps, chilled, its surface covered with plastic wrap, for 2 weeks. Makes about 2 cups.
PENNE WITH BEEF AND ARUGULA
Make and share this Penne With Beef and Arugula recipe from Food.com.
Provided by lvlrs_l3urnside
Categories Penne
Time 45m
Yield 1 Pasta Salad, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic.
- In a skillet, heat 3 tablespoons olive oil over medium heat.
- Cook steak about 7 minutes per side.
- Remove the meat from pan and let it rest for 5 minutes.
- Thinly slice the steak and set aside.
- Meanwhile, 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 1/4 cup of pasta water.
- In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, and 3/4 cup olive oil.
- In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water.
- Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed.
- Toss and serve.
Nutrition Facts : Calories 699.3, Fat 40.6, SaturatedFat 8.7, Cholesterol 61.2, Sodium 298.5, Carbohydrate 63, Fiber 8.8, Sugar 1.8, Protein 21.9
PENNE WITH ARUGULA AND TOMATOES
Categories Pasta Tomato Vegetarian Quick & Easy Lunch Arugula Spring Summer Healthy Bon Appétit
Yield Serves 6
Number Of Ingredients 10
Steps:
- Heat oil in large nonstick skillet over medium heat. Add onion and sauté until tender, about 5 minutes. Add garlic and sauté 1 minute. Add tomatoes, herbs and sugar. Reduce heat and simmer until mixture thickens, stirring frequently, about 20 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before using.)
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Add arugula and cook until wilted, about 1 minute. Drain. Return pasta and arugula to pot. Add sauce and toss to coat. Season to taste with salt and pepper. Divide pasta among plates. Sprinkle with cheese and serve.
PENNE WITH ARUGULA AND TOMATOES
Make and share this Penne With Arugula and Tomatoes recipe from Food.com.
Provided by Bev I Am
Categories Penne
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large nonstick skillet over medium heat.
- Add onion and sauté until tender, about 5 minutes.
- Add garlic and sauté 1 minute.
- Add tomatoes, herbs and sugar.
- Reduce heat and simmer until mixture thickens, stirring frequently, about 20 minutes.
- Season to taste with salt and pepper.
- (Sauce can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before using.) Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
- Add arugula and cook until wilted, about 1 minute.
- Drain.
- Return pasta and arugula to pot.
- Add sauce and toss to coat.
- Season to taste with salt and pepper.
- Divide pasta among plates.
- Sprinkle with cheese and serve.
Tips:
- Prep Ingredients: Before starting, ensure all ingredients are prepped and measured, including washing arugula, chopping garlic and parsley, and grating Parmesan cheese.
- Cook Pasta Al Dente: Cook penne pasta according to package instructions, but aim for al dente texture, as it will continue to cook in the sauce.
- Toast Pine Nuts: To enhance their flavor, toast pine nuts in a pan over medium heat until golden brown, then set aside.
- Use Fresh Herbs: Freshly chopped parsley and arugula add vibrant flavors and colors to the dish. If possible, use them fresh rather than dried.
- Add Parmesan Gradually: Stir in grated Parmesan cheese gradually, allowing it to melt and evenly coat the pasta.
- Season to Taste: Always taste the dish and adjust seasonings accordingly. Add more salt, pepper, or lemon juice if needed.
- Serve Immediately: Penne with arugula, white beans, and Parmesan is best served immediately after preparation to enjoy the鮮度 of the ingredients.
Conclusion:
This recipe for penne with arugula, white beans, and Parmesan is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is packed with flavors and textures from the combination of nutty white beans, peppery arugula, toasted pine nuts, and creamy Parmesan cheese. The lemon-herb dressing adds a refreshing touch that brightens up the dish. Whether you're looking for a quick and easy weeknight meal or a flavorful dish to impress your guests, this recipe is sure to satisfy. So gather your ingredients, put on your apron, and let's start cooking!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love