Pappardelle with artichokes, butter beans, and pistou

Vegetarian, Soy Free, Low Calorie

2 Servings, 600 Calories/Serving

20 – 30 Minutes

We love the range of flavors and colors in this Mediterranean-inspired vegetarian main course. It comes together in only about 20 minutes.

Ingredients

  • 5 ounces pappardelle (contains eggs)
  • 1 or 2 shallots
  • Peeled fresh garlic
  • 3 ounces roasted red peppers
  • 1 cup cooked butter beans
  • ¾ cup cooked artichoke hearts
  • 1 lemon
  • Fresh flat-leaf parsley
  • Sun Basket pistou (basil - Parmesan - olive oil - garlic - salt)

Instructions

1

Cook the pappardelle

Bring a medium sauce pot of generously salted water to a boil. Add the pappardelle and cook until just tender, 10 to 12 minutes. Drain, reserving 1 cup pasta cooking water.
While the water heats and the pappardelle cooks, prepare the vegetables.

2

Prep the vegetables

  • Peel and finely chop enough shallots to measure ¼ cup.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Scrape off any seeds from the roasted red peppers; thinly slice the peppers.
  • Rinse the butter beans.

3

Cook the vegetables and sauce

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the shallots and cook, stirring occasionally, until they begin to soften and caramelize, 2 to 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
Add the roasted red peppers, beans, artichoke hearts, and half the pasta cooking water. Bring to a boil, reduce to a vigorous simmer, and cook, stirring occasionally, until half the liquid has evaporated, 3 to 5 minutes. Stir in the remaining pasta cooking water and the pappardelle and cook, stirring, until the sauce has thickened, 1 to 2 minutes.
While the vegetables cook, prepare the remaining ingredients.

4

Prep the remaining ingredients; finish the pasta

  • Zest the lemon; cut into wedges for garnish.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
Remove the pasta from the heat and stir in the lemon zest and parsley. Season to taste with salt and pepper.

5

Serve

Transfer the pasta to individual bowls. Drizzle with the pistou and serve with the lemon wedges.

Nutrition per serving: Calories: 600, Protein: 21g, Total Fat: 19g, Monounsaturated Fat: 10g, Polyunsaturated Fat: 1g, Saturated Fat: 2g, Cholesterol: 40mg, Carbohydrates: 84g, Fiber: 10g, Sugar: 4g, Added Sugars: 0g, Sodium: 890mg
Contains: milk, wheat, eggs.

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