Creamy Pasta Shells With White Beans and Tomatoes |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A modification of a recipe I read about 5 years ago. It's a nice change of pace, fast, and tasty! Ingredients:
1 lb jumbo pasta shells |
6 tablespoons butter |
1 onion, finely chopped |
6 garlic cloves, minced |
1 cup heavy cream |
1 (28 ounce) can diced san marzano tomatoes |
1 (16 ounce) can small white beans, rinsed and drained |
1/2 cup grated parmesan cheese, plus more for serving |
1/2 cup snipped chives |
salt & freshly ground black pepper |
Directions:
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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