Pasta with White Beans, Greens, and Lemon

  • falljunelaker Posted: 09/14/09
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    We followed the recipe exactly & didn't have any trouble with dryness, but didn't chop the sun dried tomatoes finely enough so they weren't very soft. I'm not sure I liked the sun dried tomatoes in this - I run hot & cold on them, though, & only like them in some recipes. Maybe they only bothered me b/c they were too big & chunky. We will try this again using arugula instead of spinach & will add more greens to it. It was a good recipe & worth tinkering with b/c it's so easy, but it didn't blow us away like some CL recipes do.

  • OmMama Posted: 01/11/10
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    I did take the advice of those who tread before me... I used about 1/4 cup of vegetable broth at the end and oil packed sun dried tomatoes (though I didn't use the olive oil as I didn't want to add too much fat calories). I also added more greens and reduced the pasta by half... I am a vegetarian, but I don't want to fill up on pasta!

  • cookfromIL Posted: 05/13/11
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    It's OK. Suggest you save a cup of pasta cooking water. Then add the pasta to the sauce pan along with the arugula, basil, etc., not earlier. Add 1/2 c. pasta water at that time. Toss for a couple of minutes. Add a little more pasta water if dry, and add the olive oil then, not earlier (move the pasta directly from the cooking pot to the sauce), along with some grated cheese. You can add more at the table along with the pine nuts. Try briefly soaking the tomatoes in hot water before chopping to make them more tender.

  • carolfitz Posted: 09/12/11
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    Too dry; should have read the reviews first. We corrected using some chicken broth.

  • EllenDeller Posted: 03/04/12
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    I am giving 3 stars because this dish became fabulous only by tweaking it. I used only 12 oz. pasta (cavatappi--couldn't find orcchiette). I boosted flavor by soaking the dried tomato shreds in a little hot water, then adding that to the final mixture along with about 1/4 cup of white wine and 6 anchovy fillets cut up. I would add another cup of arugula. Serving size is adequate, but if you really want to feed six people including ones with bigger appetites, you'd need a salad and a good crusty bread. For an entirely one-dish meal, it probably serves more like four. The proportions of pasta to other ingredients are fine when you use 12 ounces, but I can't imagine using a whole pound of pasta.

  • Marsaudon Posted: 01/29/12
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    My family loved this! Even better when you add a little crumbled bacon to it.

  • Sammym2u Posted: 09/13/12
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    This dish is fabulous! I halved the recipe and it still made plenty. Delicious!!

  • mandofan Posted: 04/28/14
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    Not bad...fairly quick and cheap. A filling 4 servings. I like the pairing of salty and sweet/sour. You can definitely add more basil, and it works better with arugula than spinach.


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