Wednesday, March 12, 2008

Ellie Krieger's Penne with Roasted Tomatoes, Garlic and White Beans

Spring is coming, followed by summer. Which means that this tummy I've developed in the cold months has to go. Things like chicken & waffles and pancetta egg cups and hollandaise sauce don't help, so I'm gonna try and cut back on meals like that, and cook more healthy meals.

Back in January, I got the opportunity to meet Ellie Krieger and have her sign a copy of her book The Food You Crave: Luscious Recipes for a Healthy Life at the St. Louis Food & Wine Experience. She was very nice! The book is great. There are so many recipes I want to try. I like her stuff because she uses real ingredients to make healthy meals....butter, cheese, olive oil...she just uses it in moderation.

Last night I tried her Penne with Roasted Tomatoes, Garlic, and White Beans. The recipe called to me because it had lots of summer flavors...lemon, basil and tomatoes. Of course tomatoes are horrible right now, but I got some cherry tomatoes, which tend to be less-mealy than the regular ones. Also, this recipes calls for roasting the tomatoes, which really helps them get sweet and yummy.

Penne with Roasted Tomatoes, Garlic, and White Beans

3 large tomatoes, (about 2 lbs. I used 2 12 oz. bags of cherry tomatoes and one can of whole tomatoes)
6 cloves garlic, unpeeled
3 tablespoons olive oil
1/2 teaspoon salt, plus more to taste
Freshly ground black pepper
1(15 ounce) can cannellini beans (I used 2 cans)
1/2 pound penne pasta
2 Tbsp. fresh squeezed lemon juice
1/4 cup fresh basil leaves, cut into ribbons
1/4 cup freshly grated Parmesan

Preheat the oven to 450 degrees F.

Slice each tomato into 8 wedges and discard the seeds. Put the tomato wedges and garlic into a 9 by 13-inch roasting pan. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and a few turns of pepper. Roast in the oven, uncovered, for 40 minutes.

Drain the beans into a large colander in the sink. Cook the pasta according to the directions on the package. Drain the pasta into the colander containing the beans, so the hot pasta water will warm the beans. Return drained pasta and beans to the pasta pot.

When the tomatoes are done, pick out the garlic cloves, squeeze the garlic out of the skin into a small bowl and mash with a fork. Add lemon juice, the remaining oil and salt and pepper, stir to combine. Pour the roasted tomatoes into the pasta pot, add the garlic mixture, the basil and additional salt and pepper, to taste. Toss to combine. Serve topped with the Parmesan.

It was easy, and the flavors were refreshing...sweet roasted tomatoes and garlic, tart lemon and creamy beans. Again, Ellie's recipe works for me! Here are some other times when I've made her recipes: Oven fried chicken thighs and Short-cut greens ; Oven fried chicken strips.

1 comment:

redneck muppet said...

agreed on the winter tummy. i might even have two of them. i'm going the roast chicken with greek roast-potatoes route this evening. might even wow and dazzle my winter-tummy with sauted succotash with red onion and parmesean.