Best Pasta With Creamy White Beans Giadzy Recipes

Pasta with Creamy White Beans image

Provided by Giada De Laurentiis

Time 25m

Yield 6 servings

Number Of Ingredients 12

1 1/2 teaspoons kosher salt, plus more for the pasta
1 pound shell pasta
1/4 cup olive oil
1 carrot, peeled and diced
1 small red onion, diced
1 1/2 teaspoons kosher salt
1/2 teaspoon red pepper flakes
1/4 teaspoon dried thyme
One 15-ounce can cannellini beans, drained and rinsed
1 cup low-sodium chicken broth
8 ounces smoked provolone or smoked mozzarella, grated (about 2 cups)
One 5-ounce container baby spinach, chopped

Steps:

Bring a large pot of water to a boil. Season well with salt. Add the pasta and cook for 3 minutes less than indicated in the package directions, about 7 minutes. Drain well reserving 1/2 cup pasta water.
Heat a large skillet over medium-high heat until hot. Add the oil, carrot and onion to the skillet. Season with 1 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 3 minutes. Add the pepper flakes and thyme and cook another minute. Stir in the drained beans and chicken broth. Reduce the heat to medium to maintain a simmer and cook for 5 minutes, stirring occasionally. Use the back of a spoon to gently mash some of the beans. Set aside.
Add the cooked pasta to the sauce. Sprinkle the grated cheese over the pasta and toss to coat well. Stir in the remaining 1/2 teaspoon salt and add the 1/2 cup pasta water as needed to maintain a creamy, broth-like sauce. Sprinkle in the spinach and cook until wilted.

Creamy Parmesan Baked Pasta image

Provided by Giada De Laurentiis

Categories main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 13

1/2 cup panko breadcrumbs
1/2 cup freshly grated Parmesan
2 tablespoons olive oil
1/2 teaspoon kosher salt
1 pound medium shell pasta
1 1/4 teaspoons kosher salt, plus additional for the pasta water
1/4 cup (1/2 stick) unsalted butter, plus more for the pan
1/4 cup all-purpose flour
2 1/2 cups whole milk, at room temperature
2 cups heavy cream, at room temperature
2 cups grated mild provolone
2 cups freshly grated Parmesan
3 cups broccoli florets, cut into 1/2-inch pieces

Steps:

For the topping: Preheat the oven to 425 degrees F.
Mix together the panko, Parmesan and olive oil in a small bowl. Season with the salt and set aside.
For the pasta: Cook the pasta in boiling salted water for 4 minutes, then reserve 1/4 cup pasta water and drain. Set aside.
Place a medium braiser over medium heat. Melt the butter and whisk in the flour until smooth. Slowly add the milk, whisking constantly to prevent lumps, then add the cream, whisking. Bring the milk mixture to a simmer, whisking often. Whisk in the provolone and Parmesan until melted and smooth. Season with the salt. Fold in the blanched pasta, reserved pasta water and the broccoli florets. Top with the breadcrumb mixture and bake in the top third of the oven until golden brown and bubbly, about 20 minutes.