Sauteed Pasta

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Servings: 4 servings Difficulty: Advanced
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A hearty vegetarian one-pan pasta with creamy beans, wilted escarole, and sharp Parmesan cheese.
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Sauteed Pasta

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 339.9

Description

This comforting vegetarian dish transforms simple pantry staples into a savory, satisfying meal. The combination of creamy cannellini beans and tender farfalle pasta creates a rich texture, while the bitter greens of escarole add a fresh, crisp contrast. Melted Parmesan cheese binds the flavors together, creating a light but luxurious sauce without heavy cream. It is an ideal weeknight dinner that comes together in under 30 minutes. Perfect for those seeking a warm, home-style comfort food that is both quick to prepare and deeply flavorful. Serve immediately for the best texture.

Ingredients

Directions

  1. Bring a large pot of salted water to a boil over high heat.
  2. In a large, heavy skillet, heat the olive oil over medium-high heat.
  3. Add the cannellini beans to the skillet and cook until slightly warmed and coated in oil, about 2 minutes. Remove and set aside if desired, or keep in pan to mash slightly for creaminess.
  4. Add the escarole to the skillet (returning beans if removed).
  5. Cover the pan and simmer over low heat until the escarole wilts, about 8 minutes.
  6. Add the garlic and red pepper flakes and saut&# 195;© for 1 minute until fragrant.
  7. Meanwhile, add the pasta to the boiling salted water.
  8. Cook, stirring occasionally, until tender but still firm to the bite (al dente), about 8 minutes.
  9. Drain pasta, reserving 1 cup of the cooking liquid.
  10. Transfer the cooked pasta to the skillet with the bean and escarole mixture.
  11. Season with salt and pepper to taste.
  12. Add reserved pasta cooking liquid a quarter cup at a time, tossing to create a light sauce that coats the pasta.
  13. Remove from heat and toss gently with the Parmesan cheese until melted and combined.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 339.9kcal
% Daily Value *
Total Fat 9.5g15%
Saturated Fat 4.9g25%
Cholesterol 22.0mg8%
Sodium 5274.5mg220%
Total Carbohydrate 50.0g17%
Dietary Fiber 10.1g41%
Sugars 3.6g
Protein 19.2g39%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original recipe text mentioned sausage and mushrooms, but these were not listed in the ingredients. This recipe is prepared as a vegetarian dish using only the listed ingredients. If you wish to add protein, you can cook ground sausage or sliced mushrooms in the skillet before adding the beans.

Escarole has a slightly bitter taste that pairs beautifully with salty Parmesan and savory beans. If you cannot find escarole, kale or spinach can be used as substitutes, though the cooking time for spinach should be reduced.

For a creamier texture, mash half of the cannellini beans with a fork before adding them to the skillet. This will help thicken the sauce naturally.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to restore the sauce's consistency.

Keywords: pasta, vegetarian, escarole, beans, cannellini, farfalle, parmesan, quick dinner, one pan, comfort food, italian american, weeknight meal, easy recipe, sauteed vegetables, garlic, pepper flakes, healthy dinner, family friendly, budget friendly, winter greens
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