Pasta with lemon and olives
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 530, total fat 12 G., saturated fats 4 G., proteins 20 G., carbohydrates 86 G., fiber 12 G., cholesterol 14 mg, sodium 628 mg, sugar 3 G.
Calories 530, total fat 12 G., saturated fats 4 G., proteins 20 G., carbohydrates 86 G., fiber 12 G., cholesterol 14 mg, sodium 628 mg, sugar 3 G.
Keeping your fridge and pantry stocked is key to whipping up delicious midweek meals in minutes. For this flavorful pasta, you'll need lemon, canned white beans (cannellini), olives, and Parmesan cheese. It's delicious even without fresh vegetables!
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:
- 350 g large shell pasta
- 1 tbsp unsalted butter
- 1 tbsp extra-virgin olive oil
- 1 large shallot, finely chopped
- 1 large clove of garlic, minced
- 1 can (425 g) canned white beans, rinsed
- 1/4 tbsp. Kalamata olives, coarsely chopped
- 1 tbsp. grated lemon zest + 2 tbsp. lemon juice
- 6 tbsp. l. grated parmesan
- 0.5 cup chopped fresh parsley
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Recipes with similar ingredients: shell pasta, lemon, cannellini beans, Kalamata olives, Parmesan cheese
Cooking the dish according to the recipe:
- Bring a large pot of water to a boil and add salt. Cook the pasta according to package directions. Discard 3/4 cup of the pasta cooking water, then drain the pasta in a colander.
- Meanwhile, heat the butter and olive oil in a large skillet over medium-high heat. Add the shallot and garlic and cook, stirring, until the shallots are softened, about 3 minutes. Add the white beans and olives and cook until heated through, about 2 minutes. Season with salt and pepper to taste.
- Remove the pan from the heat and add the pasta, lemon zest and juice, and 1/2 cup of the reserved cooking water. Mix well, gradually adding the remaining cooking water if the pasta seems dry. Stir in 1/4 cup of Parmesan and parsley. Divide the pasta among bowls and sprinkle with the remaining Parmesan and parsley.
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