Creamy Tuscan White Bean Pasta.So you know how I’m really dramatic?
Like, really supercalifragilistic extra dramatic?
Well… this is no exception. This pasta is incredibly delicious… like climb-to-the-top-of-a-mountain-for-it delicious. Like push-away-the-chocolate-chip-covered-peanut-butter-spoon delicious. Like, maybe-I-don’t-even-want-pizza delicious. Like even-though-I-want-to-emotionally-eat-an-entire-cheesecake-because-I-waited-a-full-8-hours-for-the-Lowes-delivery-truck-to-bring-home-my-new-washer-then-watched-them-pull-up-to-the-wrong-house,-knock,-then-DRIVE-AWAY-but-it’s-okay,-I’ll-have-this-pasta-and-stay-calm delicious. Like even-though-I-still-don’t-have-a-washing-machine-and-want-to-ingest-three-bottles-of-wine-but-will-take-this-pasta-instead delicious.
In other words… it’s delicious.
Ooooh and it’s a perfect way to cram some veggies into your face! Open wide.
In an act of pure desperation, we added some leftover cheddar beer crockpot chicken to this one night as we reheated it for dinner… because I do NOT tell a lie when I say that the guy I live with refuses to eat anything meatless.
I’m not even joking a little bit. Even though this is loaded with beans. Even though it has pancetta. Even though. Ugh.
Oh. That was good by the way.
This meal was inspired by my favorite Trader Joe’s hummus that lasts approximately 21 hours in this house. Funny… because this pasta only lasted about 21 hours too.
What can I say… these little piggies went to market.
Creamy Tuscan White Bean Pasta
2 cups whole wheat pasta
1/4 cup chopped pancetta
1/2 onion, chopped
3 garlic cloves, minced
4 cups fresh spinach
1 roasted red pepper, chopped
1/4 cup sliced sun dried tomatoes
5-6 artichoke hearts, chopped (about 1/3 cup)
1 can (15 oz) cannellini beans
10-12 fresh basil leaves, chopped
1 tablespoon butter
1 tablespoon flour
1 can (15 oz) skim evaporated milk
1/2 cup low-fat milk
3 tablespoons parmesan cheese
salt and pepper to taste
Boil water and prepare pasta as directed on the package.
While water is boiling/pasta is cooking, heat a large skillet over medium-high heat. Add pancetta and cook until crispy and fat is rendered, then remove with a slotted spoon and let drain on a paper towel. Reduce heat in the skillet to medium-low and add onions, stirring to coat. Cook for 3-5 minutes, until softened, then add in garlic and spinach, stirring until the spinach wilts. Add in peppers, tomatoes, artichokes and beans, stirring to mix. By this time the pasta should be done, and you can drain it and add it to the skillet with everything else. Reduce heat to low and stir every few minutes while you make the sauce.
Heat a small saucepan over low heat and add butter. Once sizzling, whisk in flour and cook until golden and fragrant. Add in milks, allow the mixture to come to a boil while stirring continuously, then reduce to a simmer and stir for another 5-7 minutes until it thickens a bit. Reduce to low and add parmesan cheese. Taste and season with salt and pepper if desired.
Pour cream sauce into skillet over top of vegetables, pasta and beans, then add in bacon and basil. Stir to mix, then transfer to a large serving dish and eat!
This makes me hungry.