Thursday, August 9, 2007

Great Easy Recipe

Here is a great - one skillet - pretty healthy recipe that I wanted to share with you all. I made it a couple weeks ago and again last night - it so good and so easy! Takes about 20 minutes and is a perfect summer dinner. Bon Appetit!

(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.

Serves 4
2 cups low-sodium vegetable broth
2 cups water
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.

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