Skinny Mediterranean Pasta

1707 Past Meals

Serves: 2 Servings | Time to Table: 15 Minutes and Under | Calories: 260 | Category: Low-Calorie, Vegetarian | Allergens: Contains Milk (Parmesan) + Gluten (Pasta) | Good Source of: Calcium, Fiber, Iron, Potassium, Protein, Vitamin A, Vitamin C


  • - Measuring Spoons
  • - Medium Saute Pan
  • - Spatula

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Cannellini Beans
  • - Dried Oregano
  • - Garlic
  • - Lemon
  • - Mixed Cherry Tomatoes
  • - Parmesan Cheese
  • - Parsley
  • - Red Pepper Flake
  • - Shallots
  • - Whole Wheat Penne Pasta

Wine Pairings by @grapefriend

Etna Bianco hails from the volcanic soils in Sicily, and its awesome minerality and light lemon with be fantastic with this

Beer Pairings

It may be Italian inspired, but we love an American Blonde Ale with this dish.

TK Table Talk:

If you could take any cooking class, which would you choose?

What To Do:

1. Fill a medium pot half way with salted water and bring to a boil. Cut lemon in half. Roughly chop parsley.

Skinny Mediterranean Pasta - Step 1

2. Cook Pasta: Add pasta to the boiling water and cook until al dente (about 6 minutes). Drain, reserving ½ cup pasta water. Set aside.

3. Cook Aromatics: While pasta is cooking, place a high-sided large sauté pan over medium heat. Add 2 tablespoons olive oil, shallots, garlic, only ½ teaspoon dried oregano (save the rest for another use), red pepper flake, ½ teaspoon salt and ¼ teaspoon pepper. Cook stirring for 3 minutes.

Skinny Mediterranean Pasta - Step 2

4. Cook Tomatoes: Stir in tomatoes and cook stirring occasionally until tomatoes are just beginning to split.

Skinny Mediterranean Pasta - Step 3

5. Add Beans: Stir in beans and juice from half a lemon.

Skinny Mediterranean Pasta - Step 4

6. Stir in parsley, pasta, pasta water and juice from remaining lemon half. Salt and pepper to taste.

To Serve: Divide between two bowls and top each with parmesan cheese.

Pro Tip:

This dish is a great way to use up “not quite perfect” salad greens. Just stir in during the last step and allow to wilt a bit before serving.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos. #tklife