Best 5 Orecchiette With Cannellini Beans And Spinach Recipes

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**Orecchiette with Cannellini Beans and Spinach: A Delightful Italian Feast**

Indulge in the flavors of Italy with this delectable orecchiette pasta dish, featuring tender orecchiette pasta, creamy cannellini beans, vibrant spinach, and a flavorful sauce. This easy-to-make recipe combines simple ingredients to create a hearty and satisfying meal. With variations including roasted red peppers, sun-dried tomatoes, and crumbled sausage, this versatile dish caters to diverse preferences. Additionally, a vegan alternative is provided, making it accessible to those with dietary restrictions.

**Recipes:**

1. **Classic Orecchiette with Cannellini Beans and Spinach:**
- A timeless recipe featuring the harmonious blend of orecchiette pasta, cannellini beans, spinach, garlic, onion, and a savory tomato-based sauce.

2. **Roasted Red Pepper and Cannellini Bean Orecchiette:**
- A vibrant twist on the classic dish, incorporating roasted red peppers for a smoky and sweet flavor dimension.

3. **Sun-Dried Tomato and Cannellini Bean Orecchiette:**
- A Mediterranean-inspired variation with sun-dried tomatoes adding a tangy and umami flavor to the dish.

4. **Crumbled Sausage and Cannellini Bean Orecchiette:**
- A hearty and savory option with crumbled sausage providing a rich and meaty flavor profile.

5. **Vegan Orecchiette with Cannellini Beans and Spinach:**
- A plant-based alternative featuring a creamy white sauce made with plant-based milk and nutritional yeast, ensuring a satisfying and flavorful vegan meal.

Check out the recipes below so you can choose the best recipe for yourself!

ORECCHIETTE WITH SAUSAGE AND SPINACH



Orecchiette with Sausage and Spinach image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
3 tablespoons extra-virgin olive oil
8 ounces bulk sweet Italian sausage
1 bunch scallions, chopped (white and green parts separated)
1 teaspoon chopped fresh rosemary
1 14-ounce can cherry tomatoes
12 ounces orecchiette
8 cups baby spinach (about 4 ounces), roughly chopped
1/2 cup grated parmesan cheese

Steps:

  • Bring a large pot of salted water to a boil. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned, about 3 minutes. Add the scallion whites and rosemary and cook until the scallions begin to wilt, about 2 minutes. Add the tomatoes with their juices and 1⁄2 cup of the boiling water. Let simmer while you cook the pasta.
  • Add the pasta to the pot of boiling water and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
  • Add the pasta to the tomato sauce along with the spinach and half of the scallion greens. Toss to coat the pasta and wilt the spinach, about 1 minute, gradually adding the reserved pasta water as needed to loosen. Season with salt, drizzle with the remaining 1 tablespoon olive oil and remove from the heat.
  • Sprinkle the cheese over the pasta and toss well. Divide among plates or shallow bowls and top with the remaining scallion greens.

TURKEY SAUSAGE & SPINACH ORECCHIETTE



Turkey Sausage & Spinach Orecchiette image

Don't let a funny-sounding word like orecchiete scare you away. These little ear pasta shapes are the perfect partner for spicy turkey sausage and Italian seasoning. -Andrea Phillips, Lakeville, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1/2 pound uncooked orecchiette or small tube pasta
3 hot Italian turkey sausage links, casings removed
1/4 cup chopped onion
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
3 cups fresh spinach
1/2 cup shredded Asiago cheese
1/4 cup grated Parmesan cheese
1/4 cup rinsed and drained cannellini beans
1/4 cup chopped roasted sweet red pepper
1/2 teaspoon Italian seasoning
Additional shredded Asiago cheese, optional

Steps:

  • Cook orecchiette according to package directions., In a large skillet, cook and stir the sausage, onion, garlic and pepper flakes over medium heat for 6-8 minutes or until sausage is no longer pink; drain. Add the spinach, Asiago cheese, Parmesan cheese, beans, red pepper and Italian seasoning; cook just until spinach is wilted, stirring occasionally., Drain orecchiette; add to sausage mixture and toss to combine. Sprinkle with additional Asiago cheese if desired.

Nutrition Facts : Calories 382 calories, Fat 11g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 593mg sodium, Carbohydrate 47g carbohydrate (3g sugars, Fiber 3g fiber), Protein 22g protein.

ORECCHIETTE WITH CANNELLINI BEANS AND SPINACH



Orecchiette With Cannellini Beans and Spinach image

Make and share this Orecchiette With Cannellini Beans and Spinach recipe from Food.com.

Provided by Vino Girl

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

1 (12 ounce) package orecchiette or 1 (12 ounce) package other small-shaped pasta
2 teaspoons olive oil
3/4 cup onion, chopped
1/2 cup carrot, shredded
2 teaspoons garlic, minced
1/4 cup fresh parmesan cheese, shredded and divided
1 cup reduced-sodium fat-free chicken broth
2 teaspoons dried basil
1 (28 ounce) can plum tomatoes, undrained and chopped
1 (16 ounce) can cannellini beans, rinsed and drained
1 (6 ounce) package fresh Baby Spinach
1/4 cup seasoned dry bread crumb

Steps:

  • Cook pasta according to package directions; drain.
  • Meanwhile, heat olive oil in a large skillet over medium heat.
  • Stir in onion, carrot, and garlic; saute 3 minutes.
  • Stir in 2 tablespoons Parmesan cheese and next 4 ingredients (everything except spinach and bread crumbs); simmer 5 minutes.
  • Stir in spinach, and cook 1 minute or until spinach is wilted.
  • Stir in pasta; cook until thoroughly heated.
  • Sprinkle pasta with remaining 2 tablespoons cheese and breadcrumbs before serving.

Nutrition Facts : Calories 411.6, Fat 4.5, SaturatedFat 1.3, Cholesterol 3.7, Sodium 195.3, Carbohydrate 74.7, Fiber 9.7, Sugar 6.5, Protein 19.4

WHITE BEAN, TOMATO AND SAUSAGE ORECCHIETTE



White Bean, Tomato and Sausage Orecchiette image

Provided by Katie Lee Biegel

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1 pound orecchiette pasta
2 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage, removed from casings
1 yellow onion, diced
3 cloves garlic, sliced
2 pints grape or pear tomatoes, quartered
1/2 teaspoon crushed red pepper flakes
One 15-ounce can cannellini beans, rinsed and drained
1/2 cup grated Parmesan, plus additional for garnish
1/2 cup fresh basil leaves, cut into chiffonade, plus additional for garnish

Steps:

  • Bring a pot of salted water to a boil and cook the orecchiette according to package instructions.
  • Meanwhile, heat the oil in a large, heavy-bottomed skillet over medium-high heat. Add the sausage and cook, breaking it up with the back of a spoon, until it starts to brown, 4 to 5 minutes. Remove the sausage to a bowl with a slotted spoon, leaving all the oil in the skillet.
  • Add the onions to the oil and cook until they start to soften and turn translucent, about 2 minutes. Add the garlic to the skillet and cook, stirring, for 30 seconds. Add the tomatoes and red pepper flakes and cook, stirring occasionally, until the tomatoes start to blister and split, about 4 minutes. Add salt and pepper.
  • Add the beans and return the sausage to the skillet. Cook until warmed through. Add the pasta and toss until it is completely coated. Add the Parmesan in batches, stirring to incorporate and letting it melt before more is added. Stir in the basil.
  • Plate the pasta and top with more Parmesan and basil. Serve immediately.

SAUTEED CANNELLINI WITH SPINACH AND GARLIC



Sauteed Cannellini With Spinach and Garlic image

Make and share this Sauteed Cannellini With Spinach and Garlic recipe from Food.com.

Provided by SarasotaCook

Categories     Beans

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

30 ounces cannellini beans (2 cans, drained but not rinsed)
1 onion (medium diced fine)
2 tablespoons garlic, minced
7 ounces frozen spinach (1 box Bird Eye or any brand)
2 teaspoons parsley (fresh and chopped fine)
1 teaspoon dried rosemary
1/2 teaspoon red pepper flakes
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 tablespoon olive oil
3 tablespoons white wine (or you can use chicken broth or just water to loosen up the sauce if too thick)
olive oil, to drizzle as a garnish

Steps:

  • Saute -- In a large pan, heat the oil. Add the garlic, onion and red pepper and saute for 2-3 minutes on medium until slightly soft.
  • Beans and spinach -- Add the beans, seasoning and saute on medium high to high until cooked through, about 5 minutes. As they cook I like to take a fork and slightly mash the beans a bit to get a good consistency. I like to get them a little crisp and browned but not fried dark brown. Just a light browning is good. Add the spinach and break up as it cooks. If too dry you can use a little white wine, chicken broth or just water to loosen the sauce if necessary. Garnish with some good olive oil and ground pepper.

Tips:

  • To save time, use pre-cooked cannellini beans. If using dried beans, soak them overnight before cooking.
  • If you don't have fresh spinach, you can use frozen spinach. Just thaw it before using.
  • Add a pinch of red pepper flakes to the sauce for a little spice.
  • Serve the orecchiette with a sprinkling of grated Parmesan cheese.
  • This dish is also delicious with other types of beans, such as chickpeas or black beans.

Conclusion:

This orecchiette with cannellini beans and spinach is a delicious and easy-to-make meal. It's perfect for a weeknight dinner or a lazy weekend lunch. The combination of orecchiette, cannellini beans, spinach, and tomatoes is flavorful and satisfying. Plus, this dish is packed with nutrients, making it a healthy choice for the whole family.

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