Tuscan Pasta
Whole wheat noodles, soaked in a garlic rich light cream sauce, and topped with veggies, bacon, herbs and white beans, this Weeknight Tuscan White Bean Pasta is the best on a cold winter day, and can be whipped up in a snap, even on a weeknight. Don’t forget the crusty bread to soak up all that delicious sauce!
Ingredients
- 1 package whole wheat spaghetti
- salt and pepper to taste
- ½ cup olive oil
- 6-7 garlic cloves, roughly chopped
- 1 small shallot, chopped
- 1 tablespoon butter
- ⅓ cup dry white wine
- ¼ cup heavy cream
- 3-4 strips bacon, cooked and crumbled
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, chopped
- 1 can cannellini beans
- 1 large bunch fresh basil, torn
- 1 cup shredded pecorino romano cheese
- 1 teaspoon crushed red pepper flakes (optional)
Instructions
- Boil pasta according to the package instructions.
- In a large sauce pan or skillet, heat olive oil on medium heat. Add in chopped garlic and shallot and stir until fragrant, about 1-2 minutes.
- Add cherry tomatoes and red bell pepper to the pan. Cook for an additional 5-6 minutes, until tomatoes and peppers start to become soft.
- Add in butter, white wine, and heavy cream and continue stirring for 2-3 minutes.
- Add in Cannellini beans and cook for an additional 2 minutes.
- Add pasta to pan. Toss pasta until fully coated with sauce.
- Remove from heat and top with fresh basil, Pecorino cheese, and crushed red pepper flakes if desired.
Tried this recipe?Let me know how it was!