Clementines Garlic Bean Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 medium heads garlic, cloves separated and peeled2 cups water1 teaspoon salt2 Clementine oranges, peeled and separated2 teaspoons chopped fresh thyme½ lb baby spinach4 cups hot, cooked whole wheat pasta1 teaspoon extra-virgin olive oil2 cups cannellini beans, rinsed and drained1 tablespoon balsamic vinegar1 tbsp nutritional yeast2 tsp crushed red pepper flakes
Reserve 8 large garlic cloves.
Put remaining cloves in 2 cups cold water, then simmer in a small saucepan, covered, until garlic is very soft, about 30 minutes.
Reserve ½ cup garlic cooking liquid, drain garlic in a sieve.
Purée cooked garlic with reserved cooking liquid and 1 teaspoon salt in a blender until smooth.
Half each orange section crosswise.
Mince 3 reserved garlic cloves with thyme. Transfer along with spinach to a large serving bowl.
Finely chop remaining garlic cloves and cook in oil in a 12-inch non-stick skillet over moderate heat, stirring, until pale golden, 3 to 5 minutes.
Add oranges and cook, stirring, 3 minutes.
Add beans and garlic purée to skillet and bring to a simmer over moderately low heat, stirring occasionally. Season with salt and pepper.
Reserve 1 cup cooking water, then drain pasta.
Add pasta, sauce, vinegar, nutritional yeast and red pepper flakes to spinach and garlic in serving bowl and toss to combine, adding reserved cooking water if mixture is dry.
Serve immediately.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Put remaining cloves in 2 cups cold water, then simmer in a small saucepan, covered, until garlic is very soft, about 30 minutes.
Reserve ½ cup garlic cooking liquid, drain garlic in a sieve.
Purée cooked garlic with reserved cooking liquid and 1 teaspoon salt in a blender until smooth.
Half each orange section crosswise.
Mince 3 reserved garlic cloves with thyme. Transfer along with spinach to a large serving bowl.
Finely chop remaining garlic cloves and cook in oil in a 12-inch non-stick skillet over moderate heat, stirring, until pale golden, 3 to 5 minutes.
Add oranges and cook, stirring, 3 minutes.
Add beans and garlic purée to skillet and bring to a simmer over moderately low heat, stirring occasionally. Season with salt and pepper.
Reserve 1 cup cooking water, then drain pasta.
Add pasta, sauce, vinegar, nutritional yeast and red pepper flakes to spinach and garlic in serving bowl and toss to combine, adding reserved cooking water if mixture is dry.
Serve immediately.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 267.8
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 264.7 mg
- Total Carbs: 53.5 g
- Dietary Fiber: 10.7 g
- Protein: 14.2 g
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