PASTA WITH LEMON AND OLIVES

Pasta with Lemon and Olives image

Keeping your fridge and pantry well-stocked is the key to pulling off fast and flavorful meals midweek. This flavorful pasta dish relies on pantry staples like pasta, canned beans, jarred olives, lemons and fresh Parmesan to come together quickly.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

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Ingredients

Kosher salt
3/4 pound large shell pasta
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 large shallot, finely chopped
1 large clove garlic, minced
1 15-ounce can cannellini beans, drained and rinsed
1/4 cup pitted kalamata olives, roughly chopped
Freshly ground pepper
1 tablespoon grated lemon zest, plus 2 tablespoons lemon juice
6 tablespoons grated Parmesan cheese
1/2 cup chopped fresh parsley

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup cooking water, then drain.
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 shallot is tender, about 3 minutes. Add the cannellini beans and olives and cook until warmed through, about 2 minutes. Season with salt and pepper.
Remove the pan from the heat and stir in the pasta, lemon zest and juice and 1/2 cup of the reserved cooking water. Toss well, gradually adding the remaining cooking water if the pasta seems dry. Stir in 1/4 cup each Parmesan and parsley. Divide the pasta among bowls and top with the remaining Parmesan and parsley.

Nutrition Facts : Calories 530, Fat 12 grams, SaturatedFat 4 grams, Cholesterol 14 milligrams, Sodium 628 milligrams, Carbohydrate 86 grams, Fiber 12 grams, Protein 20 grams, Sugar 3 grams