Pasta with White Beans and Spinach
By @kellysalwayscooking
Adapted from Rancho Gordo Vegetarian Kitchen Vol. 2
Serves 4-6
Ingredients:
Instructions:
Bring a large pot of water to boil. Season well with salt. Add the pasta and cook for 4 minutes, until just shy of al dente. Reserve 1 1/4 cups of pasta cooking water and drain the pasta. Set aside.
Meanwhile, heat a large skillet over medium heat. Add the olive oil, carrot, onion, and about two teaspoons of salt; cook, stirring often until fragrant and beginning to soften, about 5 minutes. Add the garlic, red pepper flakes, and thyme, and cook for another minute. Stir in the beans and the broth. Reduce heat to medium, maintaining a summer. Cook, stirring occasionally, and use a potato masher to mash some (about 1/3) of the beans. Continue cooking until the sauce has thickened and reduced, about 10 to 15 minutes. Remove from the heat.
Add the cooked pasta to the bean sauce. Add the grated cheese and butter. Toss to coat. Add reserved pasta water and stir vigorously so the pasta absorbs this water, finishes cooking, and a nice, velvety sauce is created. Season to taste with salt and pepper. Add the spinach and stir until wilted. Add lemon zest and additional red pepper flakes and cheese, if desired. Serve immediately.
Adapted from Rancho Gordo Vegetarian Kitchen Vol. 2
Serves 4-6
Ingredients:
- 1 lb spaghetti alla chitarra
- salt and freshly ground pepper
- 1/2 cup extra virgin olive oil
- 2 carrots, peeled and diced
- 1 large onion, peeled and diced
- 2 cloves garlic, smashed and minced
- 1 teaspoon crushed red chili flakes, plus more to taste
- 1/2 teaspoon fresh thyme leaves
- 4 cups cooked white beans, drained
- 2 cups vegetable stock
- 2 cups grated Pecorino Romano cheese, plus more for serving
- 2 tablespoons butter
- 1/2 lb baby spinach
- 2 tablespoons lemon zest
Instructions:
Bring a large pot of water to boil. Season well with salt. Add the pasta and cook for 4 minutes, until just shy of al dente. Reserve 1 1/4 cups of pasta cooking water and drain the pasta. Set aside.
Meanwhile, heat a large skillet over medium heat. Add the olive oil, carrot, onion, and about two teaspoons of salt; cook, stirring often until fragrant and beginning to soften, about 5 minutes. Add the garlic, red pepper flakes, and thyme, and cook for another minute. Stir in the beans and the broth. Reduce heat to medium, maintaining a summer. Cook, stirring occasionally, and use a potato masher to mash some (about 1/3) of the beans. Continue cooking until the sauce has thickened and reduced, about 10 to 15 minutes. Remove from the heat.
Add the cooked pasta to the bean sauce. Add the grated cheese and butter. Toss to coat. Add reserved pasta water and stir vigorously so the pasta absorbs this water, finishes cooking, and a nice, velvety sauce is created. Season to taste with salt and pepper. Add the spinach and stir until wilted. Add lemon zest and additional red pepper flakes and cheese, if desired. Serve immediately.