Saturday, January 10, 2009
Fridge-Clearing Potato and White Bean Pasta
Towards the end of the week I often run out of ideas for what to make for dinner. I am trying to get better about not overstuffing the fridge and tossing food we don't eat, so I look for dishes I can put together that will use up a bunch of what we have around. This meal was one of our recent fridge-clearing experiments, but it turned out so good, it was declared an instant winner.
I had some yukon golds, a few bell pepper halves, green onions, and one carrot in the veggie crisper and a few meyer lemons on the counter. I always have a few types of pasta and usually a can or two of several types of beans in the cupboard. The whole meal came together quickly and was fresh and delicious. The vegetables and quantities can vary depending on what you have, but the white beans and potatoes make this dish special. We served it with some broccoli that was quickly blanched, put in an ice bath to stop the cooking, and then dressed with salt, pepper, toasted bread crumbs, and a squeeze of meyer lemon.
Fridge-Clearing Potato and Bean Pasta
3-4 medium yukon gold (or red) potatoes, cut into 3/4 inch cubes
1 Cup chopped onion (white, yellow, red, or any mix thereof)
4 cloves minced garlic
1 Cup chopped bell pepper (green, red, yellow, or any mix thereof)
1 Carrot, chopped
1 14.5 oz can white beans
1 14.5 oz can of broth (chicken, or veggie, or ideally homemade, but the can works fine)
1 lb. + favorite pasta shape (something smallish)
1 or 2 meyer lemons
grated pecorino or good parmesan
salt and pepper to taste
In a pot large enough to cook the pasta, parboil potatoes in a lot of salted boiling water till softened, but not cooked through (about 8 min.).
In a large saute pan, saute onions in olive oil over medium heat until they turn translucent and start to brown slightly (5-10 min.).
Drain potatoes with a slotted spoon and add to the onions with the garlic and saute for several minutes.
Add pasta to the water you cooked the potatoes in, and cook according to package directions.
Add peppers and carrots to onions and potatoes and saute for 5-10 minutes to let veggies soften and cook. Season with salt and pepper.
Add beans and broth to veggies, cover, and simmer.
When pasta is done (and drained) and sauce has cooked down slightly, toss veggie and pasta together.
Taste and season with salt and pepper.
Squeeze a few halves of meyer lemon over the pasta and serve with pecorino.