Pasta with Red Peppers, Greens, Beans, Garlic & Lemon Zest
Submitted by Hawkman
Pasta with red peppers, escarole, white beans, garlic, and lemon zest. A bright, vegan Tuscan-inspired pasta bowl that’s low-fat without feeling like a compromise. This dish stays true to simple Tuscan roots while delivering big flavor without added fat.
YIELD
4 servingsPREP
15 minCOOK
1 hrsREADY
90 minPasta with red peppers, greens, beans, garlic, and lemon zest is a Tuscan-inspired bowl where each ingredient pulls its weight. Home-cooked white beans add creamy body, wilted escarole brings bitter depth, red bell peppers add sweetness, and lemon zest cuts through it all with sunshine.
Cooking the beans from dried is the step that separates this from a pantry pasta. A 45-minute simmer with bay leaf and whole garlic cloves perfumes the beans as they cook, and the slightly starchy bean liquid they give up helps bind the sauce when everything comes together.
Simmering the peppers and greens in vegetable stock rather than oil is the move that keeps this dish low-fat without drying it out. The stock concentrates as it reduces, coating the vegetables with savory flavor instead of calories. A squeeze of lemon juice at the end brightens everything.
Chef Tips
- Soak the beans overnight in plenty of water. Unsoaked beans take twice as long to cook.
- Use a Microplane for the lemon zest to get the fine shreds that disperse evenly, not coarse pith-heavy strips.
- Mix penne and farfalle or use either one solo. Different shapes catch sauce differently.
- Save a cup of pasta water. A splash loosens the sauce if it looks dry.
Variations
Ingredients
Directions
- Rinse the dry beans and pick out any debris. For the creamiest texture and shorter cook time, quick-soak them: place in a pot, cover with 2 inches of water, bring to a boil for 2 minutes, then remove from heat and let sit 1 hour. Drain and rinse. (Or soak overnight in cold water for even better results.)
- Place the soaked beans in a medium saucepan and cover with 2 cups fresh cold water. Add the bay leaf, 2 garlic cloves (lightly smashed), ⅛ teaspoon baking soda (optional but helps tenderize older beans), and ¼ teaspoon of the salt. Bring to a gentle boil over high heat, then reduce to a low simmer. Cook uncovered or partially covered for 45–60 minutes, stirring occasionally, until the beans are plump and creamy inside but still hold their shape. Taste one to check doneness. Most of the liquid will absorb or evaporate. Remove from heat and set aside. (If beans finish early, keep them warm.)
- While the beans simmer, bring the ⅓ cup vegetable stock to a gentle simmer in a large sauté pan or deep skillet over medium heat. Add the red pepper strips and cook 5–8 minutes until they begin to soften and sweeten.
- Stir in the chopped escarole, the remaining 2 garlic cloves (finely minced), and the lemon zest. Cook, stirring often, until the greens wilt and turn silky, 3–4 minutes. The pan will look a bit dry at first but the greens release moisture.
- Drain the beans (reserve a tablespoon or two of any remaining cooking liquid) and add them to the pepper-greens mixture. Warm everything through for 2 minutes. Season with the remaining ¼ teaspoon salt, a few grinds of black pepper, and the lemon juice. Taste and adjust—the lemon should sing without overpowering.
- Meanwhile, cook the pasta in a large pot of well-salted boiling water until al dente according to package directions. Drain, reserving ¼ cup pasta water.
- Add the drained pasta to the bean and vegetable pan. Toss gently to coat. If the mixture feels dry, splash in a little reserved pasta water or bean cooking liquid to help everything cling. Serve right away while hot and fragrant.
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