Meatless Penne Pasta with White Beans, Roasted Tomatoes, and Herbs
1 cup sun dried tomatoes (in olive oil)
2 T olive oil
1/2 cup diced red onion (1 small onion)
1/4 cup minced garlic (or less, but this was great with all the garlic)
2 cups homemade chicken stock or vegetable stock (or 1 can broth plus a little water)
1 can (15 oz) white beans with juice (or use 2 cups pre-cooked white beans)
1 T chopped fresh rosemary
1/4 cup chopped fresh basil (or 2-3 T basil pesto), optional
1/2 cup reserved pasta cooking water
3 cups Penne or other pasta of your choice
1 tsp. salt, for pasta cooking water
1/2 cup or more coarsely grated fresh Parmesan cheese (optional)
- Chop onion, and rosemary and mince the garlic. Heat olive oil in heavy frying pan, then add onions and saute about 5 minutes, until just starting to brown. Add the garlic and sun dried tomatoes and cook about 2 minutes more.
- Add chicken stock and canned beans, turn heat to low, and simmer 10 minutes. Add the chopped rosemary and cook about 10 minutes more. Then add the roasted tomatoes and cook 5-10 minutes more. Stir in the chopped basil or pesto if using and turn off the heat.
- While sauce is simmering, bring a large pot of salted water to a boil, add pasta, and cook until al dente, about 9 minutes for Dreamfields. Drain well, saving 1/2 cup pasta cooking water.
- Toss the pasta with the sauce, adding the reserved cooking water if needed. Serve hot, topped with freshly grated Parmesan cheese if desired.
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