Pasta dinners don't have to be labor intensive—they can easily be tasty suppers with tender, not mushy pasta, fresh vegetables, juicy meat and satisfying sauces.
Time
30 minYield
Serves 4Why This Recipe Works
For a quick skillet pasta recipe using just one pan, we found that small amounts of pasta (12 ounces or less) cooked very well in a 12-inch skillet with a brothy, creamy, or diluted tomato sauce. And when we cooked the pasta in the same skillet used for the other elements, it absorbed maximum flavor.
Ingredients
2 cups vegetable broth
2 cups water
8 ounces penne pasta (2 ½ cups)
1 pint cherry tomatoes, halved
1 can (15 ounces) cannellini beans, rinsed
½ cup chopped pitted kalamata olives
½ cup minced fresh basil
½ cup grated Parmesan cheese
2 tablespoons extra-virgin olive oil
Fresh lemon juice
Instructions
Cook along with these step-by-step instructions
- Bring water, broth, pasta, and 1/2 teaspoon salt to vigorous simmer in 12-inch nonstick skillet over high heat. Cook, stirring often, until pasta is tender and liquid has thickened, 15 to 18 minutes.
- Stir in beans, tomatoes, and olives, and continue to cook until warmed through, about 1 minute.
- Off heat, stir in Parmesan, basil, oil, and lemon juice. Season with salt and pepper to taste, and serve.
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