Pasta e Fagiolini
Ingredients
The base
-
1
medium
white or yellow onion
-
1
head
garlic
-
¼
cup
extra-virgin olive oil
-
1
Tbsp.
Diamond Crystal kosher salt
-
1
¾ tsp.
Morton kosher salt
The vegetables
-
1
lb.
green beans
-
1
28-oz. can
crushed tomatoes
The flavorings
-
2
Tbsp.
unsalted butter
-
1
tsp.
crushed red pepper flakes
-
1
large
lemon (zest)
-
1
Tbsp.
fresh lemon juice
The pasta and cheese
-
12
oz.
medium tube-shaped pasta (such as rigatoni or penne)
-
2
oz.
Parmesan cheese (finely grated)
-
1
cup
Parmesan cheese (for serving)
For serving
-
to taste
coarsely chopped mint and/or parsley
-
as needed
lemon wedges
Instructions
- Cook sliced onion, chopped garlic, olive oil, and kosher salt in a pot until the onion is translucent.
- Add trimmed green beans, crushed tomatoes, butter, and red pepper flakes. Cover and cook until beans are tender.
- Meanwhile, cook the pasta in boiling salted water until very al dente, then drain, reserving some cooking liquid.
- Combine the pasta with the sauce, lemon zest, Parmesan, and remaining butter. Stir and add reserved pasta water as needed.
- Remove from heat, stir in lemon juice, and adjust seasoning. Serve with chopped herbs and additional Parmesan.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
500mg
Cholesterol
20mg
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