Pasta with Lemon and Olives Recipe Kitchen

Pasta with Lemon and Olives Recipe | Recipe Iseasy Kitchen

Level: Easy
Yield: 4 servings
Total: 30 min
Active: 30 min

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

Whip up this bright, zesty pasta in just 30 minutes using pantry staples like pasta, canned beans, jarred olives, fresh lemons, and Parmesan. It's the perfect weeknight dish that bursts with Mediterranean flavor and comes together effortlesslyideal for busy cooks craving something fresh and satisfying!

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

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Instructions

1. Boil a large pot of salted water. Add the pasta and cook according to package instructions. Reserve 3/4 cup pasta water, then drain.
2. Meanwhile, heat the butter and olive oil in a large skillet over medium-high heat. Add the shallot and garlic; cook, stirring, until the shallot softens, about 3 minutes. Add the cannellini beans and olives; warm through, about 2 minutes. Season with salt and pepper.
3. Remove skillet from heat. Add the pasta, lemon zest, lemon juice, and 1/2 cup reserved pasta water. Toss well, adding more pasta water if needed for moisture. Stir in 1/4 cup Parmesan and 1/4 cup parsley. Divide into bowls and top with remaining Parmesan and parsley.

Photograph by Andrew Purcell

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