Creamy Butter Bean & Roasted Pepper Pasta with Basil Gremolata
This quick and creamy pasta dish features protein-packed butter beans and sweet roasted peppers tossed with tender pasta, all finished with a zesty basil gremolata. It’s a hearty, flavorful weeknight meal ready in just 25 minutes on the stovetop.
- 12 oz dried short pasta (penne, rigatoni, or fusilli)
- 2 tbsp olive oil
- 3 pieces garlic cloves, minced
- 2 cups canned butter beans, drained and rinsed
- 1 cup jarred roasted red peppers, sliced
- 0.5 cup heavy cream
- 0.5 cup freshly grated Parmesan cheese
- 0.5 cup fresh basil leaves, finely chopped
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tsp salt
- 0.5 tsp black pepper
Advertisement
Instructions
Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Reserve 1/2 cup pasta water, then drain.
⏱️ 10 minutesMeanwhile, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
⏱️ 1 minute 🌡️ MediumAdd butter beans and roasted red peppers to the skillet. Cook, stirring, for 2-3 minutes until heated through.
⏱️ 3 minutes 🌡️ MediumPour in the heavy cream and bring to a gentle simmer. Stir in Parmesan, salt, and pepper, cooking until slightly thickened, about 2 minutes.
⏱️ 2 minutes 🌡️ Medium-LowAdd cooked pasta to the skillet. Toss everything together, adding reserved pasta water a splash at a time until creamy and well combined.
⏱️ 2 minutes 🌡️ MediumIn a small bowl, mix chopped basil, lemon zest, and lemon juice to make the gremolata.
⏱️ 1 minuteDivide pasta among plates and top with basil gremolata. Serve immediately.
Advertisement
Nutrition Information
Per serving. Values are approximate and may vary.
Frequently Asked Questions
Reviews
No reviews yet. Be the first to rate this recipe!
