CSA Recipe of the Week: Fresh Tomato and White Bean Orecchiette

This week’s CSA-inspired recipe pairs the nutty flavor of whole wheat orecchiette pasta with a light sauce made from fresh cherry tomatoes, garlic, basil, lemon juice, wilted kale, and white cannellini beans.

April 29, 2015

Recipes

Whether they’re called for between two slices of bread in a turkey sandwich or alongside fresh mozzarella and basil, fresh tomatoes often appear raw in recipes. With the wide variety of canned tomatoes on grocery store shelves these days, people cook with fresh tomatoes much less frequently. However, something magical happens when tomatoes are cooked: their antioxidant levels increase. The added nutrients that heat causes tomatoes to produce are even more of a reason to add fresh tomatoes to your skillet. While canned tomatoes are convenient, well ripened, and usually tasty, they can’t quite compare to the fresh and aromatic taste that fresh tomatoes lend to a dish.

Photograph by Shelby Thompson

Fresh and light, this pasta makes an ideal springtime meal.

 

When combined with rich olive oil, fragrant green garlic, and bright lemon juice, the cherry tomatoes and red kale from this week’s Tucson CSA harvest create an incredible quick, easy, delicious pasta sauce.

The basis of this light spring pasta dish is whole wheat orecchiette, which translates to “little ears” in Italian (thanks Giada!). The wholesome nutty flavor of the whole wheat pasta compliments a light sauce made of fresh cherry tomatoes, garlic, basil, lemon juice, and wilted kale. For some extra protein and a heartier texture, white cannellini beans are tossed into the sauce at the very end. Topped with your choice of freshly grated parmesan, nutritional yeast (don’t knock it ‘til you try it), or ribbons of fresh basil, this Fresh Tomato and White Bean Orecchiette will leave you wanting more.

Fresh Tomato and White Bean Orecchiette
Print Recipe
Wholesome, nutty whole wheat orecchiette pasta compliments a light sauce made of fresh cherry tomatoes, garlic, basil, lemon juice, and wilted kale. White cannellini beans add extra protein and a heartier texture. Topped with freshly-grated parmesan, fresh basil, or nutritional yeast.
Servings Prep Time
3 people 10 minutes
Cook Time
25 minutes
Servings Prep Time
3 people 10 minutes
Cook Time
25 minutes
Fresh Tomato and White Bean Orecchiette
Print Recipe
Wholesome, nutty whole wheat orecchiette pasta compliments a light sauce made of fresh cherry tomatoes, garlic, basil, lemon juice, and wilted kale. White cannellini beans add extra protein and a heartier texture. Topped with freshly-grated parmesan, fresh basil, or nutritional yeast.
Servings Prep Time
3 people 10 minutes
Cook Time
25 minutes
Servings Prep Time
3 people 10 minutes
Cook Time
25 minutes
Ingredients
Servings: people
Instructions
  1. Bring a large pot of water to boil over high heat.
  2. Cook the Orecchiete according to the directions on the package. Drain the pasta and set it aside.
  3. Meanwhile, place a large skillet over medium heat. Add the extra virgin olive oil to the pan.
  4. Once the olive oil is hot, add the garlic and red pepper flakes and sauté for about 30 seconds, or until the garlic is light golden brown.
  5. Add the chopped kale and sauté for 1 minute, until it is slightly wilted.
  6. Add the cherry tomatoes and lemon juice to the pan and sauté for one minute.
  7. Add the vegetable broth and cannellini beans to the pan and reduce the heat to medium-low.
  8. Salt and pepper the sauce to your liking.
  9. Simmer the sauce for another five minutes.
  10. Turn off the heat and add the basil to the sauce.
  11. In a large serving bowl, toss the drained orecchiette with the sauce.
  12. Top the dish with your choice of grated cheese, nutritional yeast, or fresh basil.
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shelby Shelby Thompson is a recent graduate of the University of Arizona. When she isn’t working her day job, Shelby can be found practicing in the yoga studio, playing ball with her black lab Cola, and cooking in the kitchen. Her blog, thesunandthespoon.com, aims to provide nutritious, plant-based recipes for fellow food lovers. She greatly enjoys the wide array of local food and talent in Tucson.


 







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