Lemon, Olive Oil, and White Bean Cauliflower Pasta
By McKenna Ruzga
A little tangy, a little creamy, and totally satisfying, this simple dish is made with ingredients you probably already have on hand. We have a feeling it will be your new go-to for those "need to grocery shop" nights!
2 cups canned cannellini (white) beans, rinsed and drained
Zest of 1 lemon
Squeeze of lemon juice
1 tablespoon butter
Flaky sea salt for finishing (like Maldon)
Black pepper
DIRECTIONS:
Bring a large pot of heavily salted water to a boil. It should taste salty — don’t be shy! You’re seasoning the pasta here.
Once at a rolling boil, add Taste Republic Cauliflower Linguini straight from the freezer. and cook according to package directions. Drain the pasta, reserving ⅓ cup cooking water. Saving the water is important, because it will help thicken your pasta sauce!
Place the pot back on the burner set to medium. Add olive oil and garlic, and cook for 3-4 minutes, stirring garlic occasionally to infuse oil with flavor. (Using a crushed clove instead of minced garlic saves time, and keeps it from burning.) Remove garlic clove and discard. Add beans and stir to coat with oil.
Add reserved pasta back in pot, along with reserved cooking water and lemon zest. Stir, tossing the noodles with the liquid. Remove from heat and add the lemon juice and butter. Stir to incorporate everything, then season very generously with sea salt and black pepper.
