Creamy Tuscan White Bean Pasta.
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. Â 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.
And!
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.
Help me.
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
serves 4
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.
120 Comments on “Creamy Tuscan White Bean Pasta.”
Made this tonight, it was delicious! Have a whole stack of your recipes printed out that I’m trying to make my way through, this is a keeper!
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Just made this tonight and it was fantastic! Didn’t have access to pancetta so I substituted blanched bacon (all natural, nitrate free). Very excited to have found your page! Great sense of humor and delicious recipes. Thanks for sharing!
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I too had a husband that would only eat a meal with meat. It took a cholestrol over 300 and a silent heart attack, and then open heart surgery before he would give it up. I will try this without the panchetta, and hope for the best. Thanks.
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Do you use jarred sun dried tomatoes or the actual dry ones?
i used jarred, but you can use either because they go right in the pasta!