Fusilli pasta with broccolini and beans
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 840, total fat 36 G., saturated fats 12 G., proteins 35 G., carbohydrates 104 G., fiber 15 G., cholesterol 56 mg, sodium 1196 mg, sugar 0 G.
Calories 840, total fat 36 G., saturated fats 12 G., proteins 35 G., carbohydrates 104 G., fiber 15 G., cholesterol 56 mg, sodium 1196 mg, sugar 0 G.
This easy-to-make dish combines the goodness of lima beans and broccolini with the heartiness of pasta and the flavors of mozzarella and pecorino cheeses. Canned beans are pan-fried with jalapeños, then tossed with cooked fusilli pasta, juicy broccolini, and all the other ingredients to melt the cheese into a light pasta sauce. Ready in just 20 minutes, this dish is perfect for a quick yet delicious weeknight dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 g fusilli pasta
- 2 bunches broccolini (about 450 g), trimmed and coarsely chopped
- 1/3 cup extra-virgin olive oil + extra for drizzling
- 1 red jalapeño, halved lengthwise, seeded and thinly sliced into half rings
- 2 cans (430 g) lima beans, washed
- 1/4 cup grated Pecorino or Parmesan cheese, plus extra for serving
- 1 cup halved bocconcini or pearl mozzarella balls (220 g)
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Recipes with similar ingredients: fusilli spiral pasta, broccolini, lima beans, jalapeno pepper, Pecorino Romano cheese, Parmesan cheese, mozzarella cheese, mozzarella bocconcini cheese
Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, adding the broccolini 3 minutes before the end of cooking. Set aside 1 cup of water and discard the rest.
- Meanwhile, heat the olive oil in a large, deep skillet over medium-high heat. Add the jalapeño and cook, stirring, until softened, about 1 minute. Add the beans, 1/2 teaspoon salt, and a pinch of black pepper. Cook, stirring occasionally, until the beans begin to brown, about 3 minutes.
- Add the pasta and broccoli to the pan along with 1/2 cup of the cooking water and pecorino. Cook, stirring, until the pasta is coated, adding more if necessary to thin the sauce; season with salt and pepper to taste. Top each serving with mozzarella and grated pecorino; drizzle with olive oil.
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