Pasta with Lemon and Olives
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 530
- Total Fat
- 12 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 14 milligrams
- Sodium
- 628 milligrams
- Carbohydrates
- 86 grams
- Dietary Fiber
- 12 grams
- Protein
- 20 grams
- Sugar
- 3 grams
- Total: 30 min
- Active: 30 min
Ingredients
Kosher salt
3/4 pound large shell pasta
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 large shallot, finely chopped
1 large clove garlic, minced
1 15-ounce can cannellini beans, drained and rinsed
1/4 cup pitted kalamata olives, roughly chopped
Freshly ground pepper
1 tablespoon grated lemon zest, plus 2 tablespoons lemon juice
6 tablespoons grated Parmesan cheese
1/2 cup chopped fresh parsley
Directions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup cooking water, then drain.
- Meanwhile, heat the butter and olive oil in a large skillet over medium-high heat. Add the shallot and garlic and cook, stirring, until the shallot is tender, about 3 minutes. Add the cannellini beans and olives and cook until warmed through, about 2 minutes. Season with salt and pepper.
- Remove the pan from the heat and stir in the pasta, lemon zest and juice and 1/2 cup of the reserved cooking water. Toss well, gradually adding the remaining cooking water if the pasta seems dry. Stir in 1/4 cup each Parmesan and parsley. Divide the pasta among bowls and top with the remaining Parmesan and parsley.