Pantry Dinner: Pasta

I need a hearty lunch or dinner before going in for an evening or overnight shift at the hospital. This pasta dish, with its mix of carbs and protein, fits the bill. You’re likely to have most if not all of the ingredients in your kitchen right now. Serve it with a side salad of mixed greens and you’re all set for dinner.

Pasta with White Beans and Roasted Tomatoes

2 pints grape tomatoes

3 tbsp capers, drained and rinsed

1 tsp dried oregano

3 tbsp olive oil

Sea salt and freshly ground pepper

1 can (15 oz) cannellini beans, rinsed and drained

1 lb. whole wheat rotini (or another short pasta of your choice)
2 oz. goat cheese, crumbled (optional)

1. Preheat the oven to 450°. Line a rimmed baking sheet with aluminum foil, and toss the tomatoes, capers, and oregano with the olive oil, salt, and pepper. Roast until tomatoes burst and start to brown, about 20 minutes, tossing about halfway through.

2. Meanwhile, in a large pot of boiling salted water, cook the rotini until al dente. Reserve ½ cup pasta water, then drain.

3. Return pasta and ¼ cup pasta water to pot. Add tomato mixture and cannellini. Cook over medium heat until sauce is thickened slightly, 3-4 minutes. If necessary, add more pasta water so that the sauce coats the pasta.
4. Just before taking off the heat, mix in the goat cheese.

Serves 4.

CSA Inspiration: Garlic Scapes

My CSA starts next week and I am getting excited (and a little nervous about being able to use all that produce). I’m hoping that garlic scapes make an appearance in the first week or two, mainly because I can make this delicious, addictive dip. It’s great with pita chips or veggies (snap peas and red peppers come to mind) and will be a big hit at your next cocktail party or barbecue.

(What are garlic scapes, you may ask? They are the flowering stalks of a garlic plant. They offer a subtle garlic flavor.)

White Bean and Garlic Scape Dip

1/3 cup sliced garlic scapes (3 to 4)

Juice and zest of 1/2 lemon

1/2 teaspoon coarse sea salt, more to taste

Freshly ground black pepper, to taste

1 can (15 ounces) cannellini beans, rinsed and drained

1/4 cup extra virgin olive oil

1. In a food processor, combine the garlic scapes with the lemon juice, zest, salt and pepper until finely chopped. Add the beans and process to a rough purée.

2. With motor running, drizzle olive oil through feed tube and process until smooth. Pulse in 2 or 3 tablespoons water, or more, until the mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, to taste.

3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more sea salt. Serve with vegetables and pita chips.

Yield: 1 1/2 cups.