Beans / Entrees / Fall Recipes / Italian Food / Pasta / Pork / Quick and Easy / See Hatsie Cook / Weeknight Meals

Cook: White Bean and Prosciutto Pasta

It’s been a week filled with family and food.  So much food.  I’m sure it’s been that way for all of you, and for that, I’m happy for you.  Isn’t this great?

If you can think about planning your meals for the week (you do that, don’t you?), which I really can’t right now, here’s a quick, easy, and yummy dish that doesn’t require much more than boiling water and opening a can of beans.

I like this dish because it’s light yet filling.  The beans bring some added heft and wonderful texture to the pasta.

This was a great lunch the next day also.  I served it cold as a pasta salad and it was awesome.  If you wanted to cook this as a pasta salad, just make it a day in advance and refrigerate it overnight.

It’s the perfect weeknight meal, although after this weekend even I am a little overloaded on carbs.  Maybe it’s a nice end of the week meal.  Yeah.  End of the week.  We’ll all be ready for pasta then, right?

Totally.

Here’s the recipe!


White Bean and Prosciutto Pasta

Ingredients

  • 2 tablespoons olive oil
  • 4 ounces Thinly sliced prosciutto, cut into small pieces
  • 1 onion, diced
  • 3 cloves garlic, finely minced
  • 1 can White Cannelloni beans, drained and rinsed
  • 1/4 cup chicken stock
  • 1 pound ziti or other short pasta
  • salt and pepper
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)
  • Parmesan cheese for serving

Method

  1. Bring a large pot of well-salted water to a boil. Add pasta and cook to al dente according to package directions. Reserve about 1/2 cup of the cooking water, then drain and return to the pot.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add prosciutto and cook for about 5 minutes, until slightly crispy. Add onion and garlic and cook for 3 more minutes, until onion is softened and garlic is fragrant. Add drained and rinsed beans and cook for a couple minutes more.
  3. Add chicken stock and season with salt, pepper, and thyme. Reduce heat to low and simmer for about 10 minutes, as the pasta is cooking.
  4. Add prosciutto and white bean mixture to drained pasta with a splash of the cooking water and toss for 1-2 minutes until the pasta has absorbed some of the liquid.
  5. Serve with freshly grated Parmesan cheese and some black pepper.

Enjoy!

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