Creamy Cavatappi (Tuscan Mac N’ Cheese)

Summary
Cavatappi or corkscrew pasta captures the fresh shredded basil and creamy white beans in this Mediterranean version of a classic American favorite.
This recipe from The American Diabetes Association Vegetarian Cookbook, by Steven Petusevsky. To order directly from the American Diabetes Association, click here.
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- Prep time
- 5 min
-
- Cook time
- 13 min
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- Servings
- 12 Servings
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- Serving size
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1/12 recipe
Cooking for 1 or 2
Dinner
Main Dish
Quick & Easy
Sides
Vegetarian
Comfort Food
Italian
Cooking for 1 or 2
Dinner
Main Dish
Quick & Easy
Sides
Vegetarian
Comfort Food
Italian
Ingredients
Ingredients
- cavatappi pasta
- 1 lbs
- 454 g
- quality extra virgin olive oil
- 3 1/2 tbsp
- 3 1/2 tbsp
- Juice of 1 fresh lemon
- 1
- 1
- basil (finely shredded)
- 1 bunch
- 1 bunch
- Parmesan-Reggiano cheese (shaved or micro-planed)
- 1/4 cup
- 1/4 cup
- cannellini beans with liquid
- 1
- 1
- Salt and red chili flakes, to taste
- 1
- 1
- fresh mozzarella (diced small)
- 1/2 cup
- 1/2 cup
- lemon zest (finely shredded)
- 2
- 2
Directions
Directions
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Cook pasta al dente, drain but DO NOT RINSE.
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Place pasta back into the pot it was cooked in.
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Add all remaining ingredients, adding the mozzarella last. Stir well to combine and top with lemon zest.