Bean Sprout Pasta Recipes

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PASTA AND BEANS



Pasta and Beans image

This recipe is so quick and has been in my Italian family for years!

Provided by JENNIFER75

Categories     Main Dish Recipes     Pasta

Time 20m

Yield 4

Number Of Ingredients 6

1 ½ tablespoons extra virgin olive oil
1 onion, chopped
2 tomatoes, chopped
1 (15 ounce) can cannellini beans
2 cups penne pasta
salt to taste

Steps:

  • In a medium size saucepan heat the olive oil. Saute onion until tender. Stir in tomatoes and entire can of beans. Let simmer for 10 minutes.
  • Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Mix pasta with bean mixture and salt as desired.

Nutrition Facts : Calories 278.5 calories, Carbohydrate 46 g, Fat 6.4 g, Fiber 6.1 g, Protein 9.8 g, SaturatedFat 0.9 g, Sodium 227.5 mg, Sugar 4 g

ONE-POT WHITE BEAN PASTA



One-Pot White Bean Pasta image

This quick white bean pasta makes a wonderful One-pot family meal ready in less than 15 minutes. It's everything you want in a pasta dish: it's comforting, packed with fresh ingredients, BIG flavor, protein, veggies, and it's no fuss.

Provided by Katia

Categories     pasta

Time 15m

Number Of Ingredients 12

1 Tbsp olive oil or extra virgin olive oil, plus more to drizzle
3 garlic cloves, minced
½ tsp paprika
¼ or ⅛ tsp chili flakes*
1 can (15 oz) cannellini beans, or Great Northern beans
⅛ tsp freshly ground black pepper
2 ½ cups (600 ml) water or low sodium vegetable broth*
½ tsp fine salt, or according to taste
8 oz (220 grams) short pasta shapes (fusilli, penne, bow ties...)
4 oz (120 grams) baby spinach, washed
4 oz (120 grams) cherry tomatoes, cut into halves
2 oz (60 grams) freshly grated parmesan, plus more to serve

Steps:

  • Warm the olive oil in a large pot over medium heat. Add the minced garlic and cook until fragrant and smells good, about 45 seconds.
  • Add paprika, chili flakes, beans, black pepper, and give a good stir.
  • Add hot water or low sodium vegetable broth, salt, turn to high heat and bring to the boil.
  • Stir in pasta, reduce the heat to medium-low, cover with a lid and cook stirring frequently. The amount of liquid is enough to partially cover the pasta (but keep an eye on it to make sure the pasta doesn't stick to the bottom of the pot, and add a touch of water if needed).
  • In the last 2 minutes of the pasta's cooking time, add fresh spinach, a handful at a time, and cherry tomatoes. Stir until the spinach is wilted, it takes a couple of minutes.
  • Turn off the heat, finish the dish with freshly grated parmesan, and give a good stir until the cheese melts and the pasta looks well combined (taste and adjust the season according to your taste if needed).
  • Serve immediately with a drizzle of extra virgin olive oil, more freshly ground black pepper and parmesan cheese if you like. Enjoy!

Nutrition Facts : Calories 382 kcal, Carbohydrate 58 g, Protein 18 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 244 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving

SAUTEED BEAN SPROUTS



Sauteed Bean Sprouts image

Make and share this Sauteed Bean Sprouts recipe from Food.com.

Provided by cuisinebymae

Categories     Beans

Time 12m

Yield 4 serving(s)

Number Of Ingredients 4

2 cups fresh bean sprouts
1 small onion, chopped
1 tablespoon vegetable oil
1/2 teaspoon salt

Steps:

  • Heat oil.
  • Add chopped onion and fry for 2 minutes.
  • Stir in salt and bean sprouts.
  • Cook and stir over medium heat for 3-5 minutes, or until as done as you like.
  • Serve immediately.

Nutrition Facts : Calories 52.7, Fat 3.5, SaturatedFat 0.5, Sodium 294.5, Carbohydrate 4.7, Fiber 1.2, Sugar 2.9, Protein 1.8

CLASSIC BEAN SPROUT STIR FRY



Classic Bean Sprout Stir Fry image

Provided by Ming Tsai

Categories     main-dish

Time 25m

Number Of Ingredients 6

Peanut oil to cook
1/2 cup thinly sliced scallions
1 tablespoon minced ginger
1 tablespoon sliced garlic
1 pound bean sprouts, hair removed
Salt and black pepper to taste

Steps:

  • In a very hot wok, coat well with oil and add scallions, ginger and garlic. Season and stir. Quickly add the bean sprouts and stir-fry, flipping the sprouts around quickly. Check for seasoning. Serve immediately. May serve with rice.

ASIAN PASTA SALAD WITH BEEF, BROCCOLI AND BEAN SPROUTS



Asian Pasta Salad with Beef, Broccoli and Bean Sprouts image

A creamy soy-ginger dressing nicely complements this pasta salad with broccoli, red pepper, bean sprouts, and peanuts.

Provided by Ben S.

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Yield 8

Number Of Ingredients 19

3 medium garlic cloves, minced
6 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sugar
1 tablespoon sesame oil
1 teaspoon ground ginger
¾ teaspoon hot red pepper flakes
2 tablespoons mayonnaise
¼ cup vegetable oil
2 tablespoons salt
1 pound penne pasta
8 ounces broccoli florets
1 pound rare deli roast beef, sliced 1/8 inch thick and cut into bite-size strips
3 medium carrots, peeled and coarsely grated
1 medium red bell pepper, cut into bite-size strips
2 cups bean sprouts
3 green onions, thinly sliced
½ cup chopped roasted (or honey-roasted) peanuts
¼ cup chopped fresh cilantro

Steps:

  • Mix garlic, soy sauce, vinegar, sugar, sesame oil, ginger, and pepper flakes in a 2-cup Pyrex measuring cup. Whisk in mayonnaise until smooth, then in a slow steady stream, whisk in oil to make an emulsified dressing; keep chilled until ready to toss with salad. Store in a clean jar with lid.
  • Bring 1 gallon of water and 2 tablespoons of salt to boil in a large soup kettle. Add pasta and, using package times as a guide, boil, stirring frequently and adding broccoli the last 1 minute, until just tender. Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet. Set aside while preparing remaining salad ingredients.
  • Place all salad ingredients (except soy-ginger dressing) in a large bowl or transfer to a gallon-size zipper bag. (Can be covered and refrigerated several hours at this point). When ready to serve, add dressing; toss to coat and serve.

Nutrition Facts : Calories 467.6 calories, Carbohydrate 53.7 g, Cholesterol 28.6 mg, Fat 19.2 g, Fiber 5 g, Protein 23.9 g, SaturatedFat 3.4 g, Sodium 3119.8 mg, Sugar 7.3 g

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