Best 8 Penne With Arugula White Beans And Parmesan Recipes

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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



Penne with Asparagus and White Beans image

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

Kosher salt and freshly ground black pepper
12 ounces dried penne
1 pound asparagus, trimmed and cut into 1-inch-long pieces
1/2 small red onion, thinly sliced
1/4 cup extra-virgin olive oil
Zest and juice of 1 lemon
1 cup crumbled feta cheese (about 4 ounces)
One 15-ounce can cannellini beans, rinsed and drained
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill

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



Penne with Tomatoes & White Beans image

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

8 ounces uncooked penne pasta
2 tablespoons olive oil
1 garlic clove, minced
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
1 can (15 ounces) cannellini beans, rinsed and drained
1 package (10 ounces) fresh spinach, trimmed
1/4 cup sliced ripe olives
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese

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



Penne With Arugula, White Beans and Parmesan image

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

salt
water
1 lb whole wheat penne
1 tablespoon olive oil
3 garlic cloves, sliced
1 (10 ounce) can white cannellini beans, drained and rinsed
2 cups arugula leaves
1/2 teaspoon crushed red chili pepper flakes
1/4 cup parmesan cheese, grated

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



Penne with Arugula and Hazelnuts image

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

Kosher salt
1 pound dried whole wheat penne pasta
1 box baby arugula (5 ounces)
1 cup toasted hazelnuts, chopped
1/4 cup grated pecorino cheese, plus more, for serving
3 tablespoons olive oil
4 scallions, sliced thinly
Juice of 1 lemon

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



Penne with Sugar Snap Peas and Arugula Pesto image

Categories     Food Processor     Pasta     Vegetarian     Parmesan     Walnut     Arugula     Pea     Summer     Healthy     Gourmet

Yield Serves 4 to 6

Number Of Ingredients 10

1/2 pound sugar snap peas, trimmed
1 pound penne rigate (ridged, quill-shaped macaroni) or other tubular pasta
3/4 to 1 cup arugula pesto
For the pesto:
2 bunches of arugula, coarse stems discarded and the leaves washed well and spun dry (about 6 packed cups)
1 1/2 cups walnuts
3/4 cup freshly grated Parmesan or Sardo
1 teaspoon salt
l large clove
1/3 cup olive oil

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



Penne With Beef and Arugula image

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

1 (1 lb) New York strip steak
1 teaspoon herbes de provence
1 garlic clove, minced
3/4 cup extra virgin olive oil, plus 3 tablespoons
1 lb penne pasta
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1/2 teaspoon salt, plus more for steak and pasta water
1/2 teaspoon fresh ground black pepper, plus more for steak
1/4 cup chopped fresh basil leaf
1/4 cup chopped fresh parsley leaves
2 cups chopped arugula

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



Penne with Arugula and Tomatoes image

Categories     Pasta     Tomato     Vegetarian     Quick & Easy     Lunch     Arugula     Spring     Summer     Healthy     Bon Appétit

Yield Serves 6

Number Of Ingredients 10

2 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
3 1/2 pounds tomatoes, peeled, seeded, chopped, or 3 cups diced canned tomatoes with juices
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon sugar
12 ounces penne, rigatoni or fusilli pasta
6 ounces arugula (about 6 bunches), tough stems trimmed, leaves scoarsely chopped
3/4 cup freshly grated Pecorino Romano cheese

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



Penne With Arugula and Tomatoes image

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

2 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
3 1/2 lbs tomatoes, peeled, seeded, chopped or 3 cups diced canned tomatoes, with, juices
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon sugar
12 ounces rigatoni pasta or 12 ounces fusilli
6 ounces arugula, tough stems trimmed, leaves coarsely chopped
3/4 cup freshly grated pecorino romano cheese

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!

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