White Bean Piccata Pasta With Broccoli
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Kosher salt
- 1pound mezze rigatoni or casarecce
- 2cups small broccoli florets (from 1 head broccoli)
- 6tablespoons unsalted butter
- 1shallot, finely chopped
- ½cup dry white wine
- 1(15-ounce) can white beans, such as cannellini or great Northern, drained and rinsed
- ¼cup drained capers
- 3tablespoons lemon juice, plus lemon wedges for serving
- Black pepper
- ¼cup finely chopped parsley
Nutritional analysis per serving (4 servings)
746 calories; 20 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 114 grams carbohydrates; 11 grams dietary fiber; 6 grams sugars; 24 grams protein; 779 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Three minutes before the pasta is done, add the broccoli (the broccoli should be crisp-tender when the pasta is al dente). Reserve ½ cup pasta cooking water, then drain the pasta and broccoli.
- Step 2
While the pasta cooks, make the sauce: In a large (12-inch) skillet, melt the butter over medium-high heat. Add the shallot and a pinch of salt and stir until softened, 1 to 2 minutes. Add the white wine and cook until reduced by half, 1 to 2 minutes.
- Step 3
Add ¼ cup of the pasta water, the beans, capers and a pinch of salt, and simmer until saucy and slightly thickened, 1 to 2 minutes.
- Step 4
Reduce the heat to medium, add the lemon juice, cooked pasta and broccoli, and stir until the pasta is coated in the sauce, adding pasta water as needed to coat. Season to taste with salt and pepper. Transfer to bowls, top with parsley and serve with lemon wedges.
Private Notes
Comments
This was super-easy to make. I used regular rigatoni and home-cooked chickpeas, because that was what I had, though I can see why mezze rigatoni is called for, because regular rigatoni rather overflowed the pan. I always break up my capers, even though they're small, by chopping them coarsely first, a trick I learned from David Tanis I look forward to trying this with broccoli rabe. Very tasty! I used fresh broccoli from the farmstand.
I browned 3/4 lb of mild Italian sausage bits and added that to the sauce -- a decadent and slightly more filling twist!
Delicious and quick, but I reduced the amount of pasta to 3/4 lb and it gave a better ratio of pasta/broccoli/beans.
Double the sauce AND halve the pasta, so you can let the sauce thicken and still have enough. I used olive oil instead of butter and a coarsely chopped bunch of broccoli rabe, which was delicious. I will increase the capers next time. Tried adding some shredded chicken I had in the fridge; that didn’t do anything for the dish.
Delicious! I used dry vermouth (no wine in the house) and a red onion instead of the shallots. It was delicious.
I air fried the broccoli to get it a little crispy and brown rather than the prescribed broiling. I also added some toasted (in butter) breadcrumbs, and some evoo to finish it. I followed the notes that said to use 3/4 lbs of pasta rather than 1 lb. It was pretty darned tasty and well received.