Spring Pasta and Fagioli Recipe

Ingredients:

• 12 oz. rigatoni pasta
• 1 can (15.5 oz.) cannellini beans, drained and rinsed
• 4 cloves garlic, minced
• 1 pint cherry tomatoes, halved
• 1 lemon, juiced
• 1/4 cup olive oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add the halved cherry tomatoes to the skillet and cook until they start to soften, about 5 minutes.
4. Add the cannellini beans to the skillet and stir to combine. Cook for an additional 2-3 minutes.
5. Add the cooked rigatoni to the skillet and toss to combine with the tomato and bean mixture. Cook until heated through, about 2-3 minutes.
6. Squeeze the lemon juice over the pasta and toss to combine. Season with salt and pepper, to taste.
7. Divide the pasta among serving plates and sprinkle with grated Parmesan cheese. Serve immediately.

Verdict:

This Spring Pasta and Fagioli recipe is an easy weeknight meal that is perfect for the spring season. The combination of pasta, cannellini beans, and cherry tomatoes create a flavorful and healthy dish that can be prepared in just 30 minutes. The addition of lemon juice brightens up the dish and the Parmesan cheese adds a burst of flavor. This recipe is perfect for those who are looking for a quick and satisfying meal.

Serving Suggestions:

This dish can be served with a small side salad or garlic bread for a complete meal. It also pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.