Tuesday, November 4, 2008

Creamy Shells with White Beans and Tomatoes

I am not a big meat eater. I don't hate meat, but am not overly crazy about it either. So I'm always on the look out for high protein, meat free dishes. I found this one in an issue of Every Day with Rachael Ray. It consisted of ingredients Mr.B loved, so I gave it a try. This has turned out to be one of my favorite recipes and I make it every other month. The combination of the creamy beans and sweet tomatoes are a perfect match. The shells trap the beans inside, for a nice creamy suprise. I've used other cuts of pasta, but prefer shells or bowties best. This is a delicious and comforting meal, that you can make in minutes.

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Creamy Shells with Tomatoes and White Beans
From Every Day with Rachael Ray August 2007

1 pound jumbo pasta shells
6 tablespoons butter
1 onion, finely chopped
6 cloves garlic, smashed and peeled
1 cup heavy cream
2 1/2 pounds tomatoes, finely chopped
One 16-ounce can navy beans or other small white beans, rinsed
1/2 cup grated parmesan cheese, plus more for serving
1/2 cup snipped chives
Salt and pepper

1. In a large pot of boiling, salted water, cook the pasta until al dente; drain and set aside.2. In the same pot, melt the butter over medium heat. Add the onion and garlic and cook, stirring occasionally, until tender, about 6 minutes. Add the cream and simmer, stirring occasionally, until reduced by half, about 5 minutes. Add the reserved pasta, the tomatoes and beans and cook until heated through, about 5 minutes. Toss with the 1/2 cup parmesan and chives, then season to taste with salt and pepper. Pass more parmesan at the table.
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Tami said...

Oh my! Note to self: don't read Cindy's blog when I'm REALLY hungry!!!

I don't know if you do non-food related posts, but I've tagged you. Check out my blog for details. =)

Deborah said...

These are all flavors that I'd love! Thanks for sharing!

Jannybug01 said...

I'm following you on Facebook!