TLC Cooking "Emeril's Noodles With Broccoli And White Beans"

Emeril's Noodles With Broccoli And White Beans

YIELD 4 to 6 servings

INGREDIENTS

2 tablespoons	extra virgin olive oil, plus more for drizzling
1	large onion, coarsely chopped
1 1/2 tablespoons	minced garlic
2 cans	Cannellini beans, drained and rinsed (15 1/2 ounce)
2 cups	low sodium chicken broth
1 bunch	fresh broccoli, trimmed of stems and cut into bite-size florets
3/4 teaspoon	crushed red pepper
3 tablespoons	chiffonade of fresh basil
Salt and freshly ground black pepper, to taste
1 pound	egg noodles
1/2 cup	finely grated Parmigiano-Reggiano cheese, for serving

PREPARATION:

Method:

In a large saucepan or saute pan, heat 2 tablespoons of olive oil over medium-high heat and saute the onion until caramelized around the edges, 5 to 7 minutes. Add the garlic and cook for 1 minute, stirring. Add the Cannellini beans, chicken stock, broccoli, crushed red pepper, and half of the basil and bring to a simmer. Cook, stirring occasionally, until the liquid has reduced and thickened slightly, and broccoli is tender, about 10 minutes. The sauce should be somewhat brothy. Season with salt and pepper to taste. Set aside to keep warm while you cook the pasta.
In a kettle or large saucepan, cook the noodles according to package directions until al dente. Drain pasta in a colander then transfer to a large bowl. Toss with half of the sauce. Spoon the remaining sauce over the top and sprinkle the cheese and remaining basil over the top. Drizzle with extra virgin olive oil and serve immediately.
This recipe was featured in the RV Livin' Episode of Emeril Green.

This recipe appears in: Pasta

Our Tartar of Halibut with Chives, Lemon and Caper Berries recipe will knock your socks off! Make Tartar of Halibut with Chives, Lemon and Capers.

Learn new and exciting ways to cook chicken that will surprise and delight your friends and family by following our chicken recipes.