Lemony White Bean Pasta with Sun-Dried Tomatoes and Baby Greens

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Lemony White Bean Pasta with Sun-Dried Tomatoes and Baby Greens

Simple pantry staples and fresh ingredients make this white bean pasta an easy vegetarian dinner recipe. It has sun-dried tomatoes, cannellini beans and baby greens.

Prep Time5

Cook Time15

Total Time20

Course: Pasta & Noodles

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

8 ounces orecchiette
2 tablespoons olive oil
15 ounce can cannellini beans, drained and rinsed
1/2 cup chopped sun-dried tomatoes, oil drained
3 garlic cloves, minced
Pinch of red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 lemon, zest & juice
2 cups baby arugula and spinach
1/4 cup grated pecorino cheese plus more for serving
1/3 cup toasted chopped walnuts plus more for serving
1 tablespoon chopped parsley

Instructions

Cook the pasta in a large pot of salted boiling water until al dente according to package instructions. Drain it in a colander.
Heat the olive oil in a large skillet over medium heat. Add the beans and sauté stirring occasionally until they are warmed through, about 2-3 minutes.
Then add the sun-dried tomatoes, garlic, red pepper flakes, salt and pepper, cooking until fragrant about 1 minute.
Stir in the pasta, lemon juice, lemon zest, and 1 tablespoon olive oil. Let it bubble for 30 seconds.
Fold in the baby greens, pecorino, walnuts and parsley. The greens quickly wilt from the heat.
Top with additional cheese and nuts before serving.

Notes

Instead of orecchiette, you can use penne or fusilli.

You can use parmesan instead of pecorino cheese. If you need the recipe to be vegan, use a plant-based, dairy-free cheese. Or leave out the cheese and sprinkle the final dish with nutritional yeast.

Let the pasta cool to room temperature. You can store leftovers in an airtight container in the refrigerator up to 3 days. Reheat the pasta with a splash of olive oil in a skillet over medium-low heat or in the microwave. You also can eat leftovers cold. Add more baby arugula and spinach and toss them in lemon vinaigrette or balsamic vinaigrette.

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