(From Cooks Illustrated)
Skillet Penne with Cherry Tomatoes, White Beans, and Olives
While we use vegetable broth here, you can substitute low-sodium chicken broth, if desired. This recipe was published in our cookbook The Best 30-Minute Recipe.
|2||cups low-sodium vegetable broth|
|8||ounces penne pasta (2 1/2 cups)|
|Table salt and ground black pepper|
|1||pint cherry tomatoes , halved|
|1 can (15 ounces) cannellini beans , rinsed|
|1/2||cup chopped pitted kalamata olives|
|1/2||cup minced fresh basil|
|1/2||cup grated Parmesan cheese|
|2||tablespoons extra-virgin olive oil|
|Fresh lemon juice|
1. Simmer Penne: Cook broth, water, penne, and 1/2 teaspoon salt in 12-inch nonstick skillet over high heat, stirring often, until penne is tender and liquid has thickened, 15 to 18 minutes.
2. Cook Beans: Stir in tomatoes, beans, and olives, and continue to cook until they are heated through, about 2 minutes.
3.Add Cheese: Off heat, stir in basil, Parmesan, and oil. Season with lemon juice, salt, and pepper to taste. Serve.
Making the Minutes Count: While the pasta cooks, cut the tomatoes and olives. After tomatoes, beans, and olives are added to the skillet, chop the basil.