Fresh Tomato and White Bean Orecchiette
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
3people 10minutes
Cook Time
25minutes
Servings Prep Time
3people 10minutes
Cook Time
25minutes
Ingredients
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.