Clementines Garlic Bean Pasta
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Clementines Garlic Bean Pasta calories by ingredient
Introduction
This is a satisfying vegetarian main course that takes full advantage of the flavour possibilities of garlic, here cooked until soft for sweetness and body along with sweet oranges, sautéed until golden for depth, and added raw with crushed red pepper flakes for brightness. This is a satisfying vegetarian main course that takes full advantage of the flavour possibilities of garlic, here cooked until soft for sweetness and body along with sweet oranges, sautéed until golden for depth, and added raw with crushed red pepper flakes for brightness.Number of Servings: 6
Ingredients
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2 medium heads garlic, cloves separated and peeled
2 cups water
1 teaspoon salt
2 Clementine oranges, peeled and separated
2 teaspoons chopped fresh thyme
½ lb baby spinach
4 cups hot, cooked whole wheat pasta
1 teaspoon extra-virgin olive oil
2 cups cannellini beans, rinsed and drained
1 tablespoon balsamic vinegar
1 tbsp nutritional yeast
2 tsp crushed red pepper flakes
Directions
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.