An Easy and Delicious Pasta Recipe That’s a Quick Weeknight Dinner

I started making this delicious pasta recipe years ago, when my daughters were little, but somewhere along the way, I completely forgot about it. A friend recently reminded me that I had shared the recipe in one of the cooking classes I used to teach…and told me she still makes it almost every week because her family loves it so much. She sent it back to me, and as soon as I began chopping the celery and garlic, it all came back. White beans and tomatoes cook together to create a healthy, aromatic sauce for hot pasta, finished with Parmesan cheese and plenty of fresh basil. It’s especially delicious right now, when tomatoes and basil are plentiful at the farmers market, or perhaps in your own backyard.

I made the white bean sauce in my Our Place skillet, and used my Ninja knives, which I absolutely love, to chop all the vegetables. Just before serving, I finished the pasta with a touch of Brightland lemon olive oil, then added plenty of freshly grated Parmesan and basil. I forgot to include the olive oil in the recipe, but that subtle hint of lemon was such a delicious finishing touch!

Bow Tie Pasta with White Beans, Garlic & Parmesan

This vegetarian main dish is so flavorful, you won't even miss the meat!

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Servings: 8

Course: Main Course

Ingredients Method Notes

Ingredients

  

• 4 15 ounce cans Cannellini Beans
• Red Pepper Flakes to Taste
• Generous Drizzle of Olive Oil
• 4 Ribs Celery, chopped
• 4 Cloves Garlic, finely chopped
• 2 Large Ripe Tomatoes, chopped
• 2 teaspoons Dried Basil
• Chopped Fresh Basil
• 1 Pound Bow Tie, Penne, or Rigatoni
• Salt and freshly ground black pepper
• Freshly grated Parmesan cheese

Method

 

1. Bring a large pot of salted water to a boil and cook pasta according to package directions.
2. Heat a good drizzle of olive oil in a skillet (I use my Our Place skillet) and add garlic, red pepper flakes and celery. Cook over medium heat for about 4 minutes or until celery is tender.
3. Add beans, chopped tomato, dried basil, salt and black pepper. Cook for 5 to 10 minutes or until slightly thickened.
4. Toss bean mixture with hot pasta and top generously with Parmesan cheese, fresh basil and another grind of black pepper.

Notes

We had this pasta for dinner last night with homemade focaccia, and it was every bit as good as I remembered. It’s simple, satisfying and full of flavor…the kind of vegetarian main dish that makes you forget there’s no meat. I’m so glad this recipe found its way back to me, and I have a feeling it’s going to become a regular in our kitchen once again.

I hope you enjoy! Thanks so much for reading today!

~XOXO Suzanne