Lemon cream pasta with cannellini beans
The jar does the heavy lifting here—creamy lemon sauce clinging to tender penne. Cannellini beans add substance and earthiness to cut through the bright citrus. Supper in twenty minutes.
About 80 calories a serving, 4 g protein, 16 g carbohydrate, 1 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
From your shelf
- 1 jar penne pasta with lemon cream sauce
- 1 can cannellini beans
Staples
- to taste salt
- to taste pepper
- 1 tablespoon olive oil
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Drain one can of cannellini beans and add them to the pan, stirring occasionally until warmed through, about 3 minutes.
- Open the jar of lemon cream pasta and pour it into the skillet with the beans. Stir gently to combine, breaking up any clumps, and let everything heat through for 2 minutes.
- Taste and season with salt and pepper as needed. Divide between two bowls and serve right away.
Note Swap the beans for halved cherry tomatoes if you have them. Leftovers keep in the fridge for two days, covered. Serve with crusty bread and a green salad to round out the plate.
On the label
COOKED PASTA (SEMOLINA WHEAT FLOUR, WATER), LEMON CREAM SAUCE (WATER, CREAM, PARMESAN CHEESE [PASTEURIZED MILK, CHEESE CULTURES, SEA SALT, ENZYMES], EXPELLER PRESSED CANOLA OIL, LEMON PEEL [LEMON PEEL, WATER, CITRIC ACID], CORN STARCH, CHICKEN BASE [CHICKEN BROTH, SEA SALT, CHICKEN FLAVOR, DRIED CANE CHICKEN FAT, VEGETABLES (CARROT, CELERY, ONION), SOY SAUCE (WATER, SOYBEANS, SALT), POTATO FLOUR, ONION POWDER, TURMERIC, SPICE, FLAVOR, EXPELLER PRESSED CANOLA OIL), SEA SALT, ORGANIC SOY LECITHIN, SPICES, XANTHAN GUM, LEMON JUICE CONCENTRATE), WHITE BEANS (CANNELLINI BEANS, WATER), ONION, KALE, GARLIC, EXTRA VIRGIN OLIVE OIL, SEA SALT, RED CHILE PEPPERS, SPICE.
Open Nature, frozen dinners & entrees, serving 289 g, package 10.2 oz/289 g. Ingredients as printed on the label.
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Cooks as penne, white beans. Half of it left? Use up the penne.