Best 2 Lemon And Hot Pasta Salad With Kidney Or Cannellinni Beans Recipes
Indulge in a delightful culinary journey with our tantalizing Lemon and Hot Pasta Salad, a refreshing and flavorful dish that combines the zest of lemon with the warmth of chili peppers. This vibrant salad features a symphony of textures and flavors, with tender pasta, crisp vegetables, and succulent beans harmoniously blended together. Whether you prefer the earthy notes of kidney beans or the creamy texture of cannellini beans, both options offer a satisfying and nutritious addition to this delectable salad. Explore the versatility of this recipe by experimenting with different types of pasta, from classic spaghetti to colorful fusilli, each adding a unique touch to the overall experience. With its vibrant colors and irresistibly tangy dressing, this Lemon and Hot Pasta Salad promises to be a refreshing addition to your summer gatherings or a delightful lunch option on a warm afternoon.
Let's cook with our recipes!
CANNELLINI BEAN AND ARTICHOKE SALAD
Steps:
- Combine cannellini beans, tomatoes, artichokes, celery, onion, olives, white wine vinegar, olive oil, basil, oregano, garlic, kosher salt, ground black pepper, and red pepper flakes together in a large mixing bowl; toss until well combined. Refrigerate until chilled, 8 hours to overnight.
Nutrition Facts : Calories 129.3 calories, Carbohydrate 15.3 g, Fat 5.6 g, Fiber 4.3 g, Protein 4.2 g, SaturatedFat 0.7 g, Sodium 554.3 mg, Sugar 1.6 g
PASTA WITH TOMATOES AND BEANS
This pasta is one reason I always keep a few cans of tomatoes and cannellinis in my pantry. Beans contribute protein to this pasta, which makes a great vegan dish if you serve it without the cheese.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, sauces and gravies, main course
Time 30m
Yield Serves four
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil.
- Meanwhile, heat the olive oil over medium heat in a large skillet or saucepan. Add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, and stir together until fragrant, about 30 seconds. Add the tomatoes with juice and a pinch of sugar. Raise the heat slightly, and cook, stirring, until the tomatoes are bubbling vigorously. Lower the heat to medium-low, and cook gently, stirring and mashing the tomatoes often with the back of your spoon until they have cooked down into a thick, fragrant sauce, 15 to 20 minutes. Stir in the beans and the herbs, and season to taste with salt and pepper. Keep warm.
- When the pasta water comes to a boil, salt generously and add the pasta. Cook al dente, following the recommendations on the package but checking about a minute before the indicated time. When the pasta is just about done, check to see if the tomato sauce seems dry. If so, add up to 1/4 cup of the pasta water to the pan and stir. Drain the pasta, toss with the sauce and serve, passing the cheese for sprinkling.
Nutrition Facts : @context http, Calories 524, UnsaturatedFat 7 grams, Carbohydrate 92 grams, Fat 9 grams, Fiber 10 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 738 milligrams, Sugar 6 grams
Tips:
- For the best flavor, use fresh lemon zest and juice. - If you don't have any kidney or cannellini beans, you can use other types of beans, such as chickpeas or black beans. - Add some chopped fresh herbs, such as basil, oregano, or thyme, for extra flavor. - If you like a spicy pasta salad, add some red pepper flakes or cayenne pepper. - Serve the pasta salad immediately, or chill it for later.Conclusion:
This lemon and hot pasta salad is a delicious and refreshing dish that is perfect for summer gatherings. It is also a good way to use up leftover pasta. With its bright flavors and textures, this pasta salad is sure to be a hit with everyone who tries it.
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