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Recipes

Penne with White Beans, Carrots & Tomatoes
Sweet caramelized onions and carrot juice, with a spicy cayenne pepper counterpoint, form the base of this luscious pasta sauce. If you substititue a 19-ounce can of cannellini beans for the dried, rinse and drain them to get rid of most of the sodium. Reserve a 1/2 cup of the pasta cooking liquid to add to the sauce instead of the bean cooking liquid.
  • 1 cup (8 ounces) dried cannellini beans (white kidney beans)
  • 8 garlic cloves, minced
  • 1 teaspoon grated lemon zest
  • 1 teaspoon dried sage
  • 12 ounces whole wheat penne
  • 1 tablespoon olive oil
  • 2 pounds Spanish onions, cut into 1/4-inch dice
  • 2 carrots, quartered lengthwise and thinly sliced crosswise
  • 2 cups carrot juice
  • 1-1/4 teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 2 large tomatoes, cut into 1/4-inch dice
  • 2 tablespoons pine nuts, toasted

1. Place beans and cold water to cover in a bowl and refrigerate overnight. Drain. Transfer beans to a large saucepan, add water to cover by 2 inches and bring to a boil over medium heat. Reduce to a simmer, add half the garlic, the lemon zest, and 1/2 teaspoon of sage. Partially cover and cook 45 minutes or until beans are tender. Drain, reserving 1/2 cup bean liquid. (Alternatively, in a large saucepan, combine beans and cold water to cover by 2 inches. Bring to a boil, boil 2 minutes. Remove from heat, cover and let stand 1 hour. Pour off water. Return beans to pan, add cold water to cover by 2 inches and proceed as for overnight soaking above.)

2. In a large pot of boiling water, cook pasta according to package directions. Drain.

3. In large nonstick skillet, heat oil over low heat. Add onions and remaining garlic and cook 20 minutes, stirring frequently, or until onions are golden brown. Add carrots and cook about 5 minutes.

4. Add carrot juice, salt, cayenne, and remaining 1/2 teaspoon sage; bring to a boil. Reduce to a simmer and cook for 10 minutes to blend the flavors.

5. Add cooked beans and reserved bean cooking liquid and cook 5 minutes. Remove from the heat, transfer to a large bowl, add pasta, tomatoes, and pine nuts; toss to combine.


Nutritional Information
Per serving: 426 calories, 5.5g total fat, 0.8g saturated fat, 2.4g monounsaturated fat, 1.3g polyunsaturated fat, 8.1g dietary fiber, 18g protein, 82g carbohydrate, 0mg cholesterol, 453mg sodium.
Good source of: fiber, beta-carotene, fiber, magnesium, potassium, quercetin, selenium, thiamin, vitamin C, zinc.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
6

Prep Time
80