Enjoyed this tasty dish. It actually took much less time to make than the recipe suggests. Minced the onions and garlic. Then started the oil heating while I got the broth going. By that time the oil was hot enough to add the onions and garlic. Gave that a good stir and while it was doing it's thing, I got the rest of the ingredients ready. Then it was time to add the flour and follow the rest of the steps. I wanted to add some color and also didn't want to have to fix a salad or other side, so after the sauce thickened, I add two big handfuls of freash spinach, covered the pan and let that sit for about 5-6 minutes until the spinach wilted. I'd thought about serving with rice because beans and rice is a combo I'm more familiar with, but I'm glad I stuck with noodles because the sauce really clung to the pasta well. Two things I would do different next time is use more beans and less lemon juice. We did use capers and that might be why the tartness was a bit too strong for us. Thanks for sharing!
This is a wonderful recipe, which I prepared as directed by the instructions, just adding a bit of spinach at the end and not using the capers. I did prepare this ahead of time, fully intending to serve over spaghetti for dinner. However, upon tasting it , I said to heck with the spaghetti and just heated it and ate it as a soup. I just love the fresh clean flavor that the lemon juice gave the beans. Who needs veal or chicken? The beans hit the spot. However, the next time I would like to try it with the capers and serve over spaghetti, to be true to the recipe. Yummy! Thanks EGA!
My first piccata! I love lemon and am always looking for a new way to use beans so this was perfect! I cooked 1 c. of dry navy beans, which probably made too many beans, but I used them all anyway. Also doubled the garlic and omitted the capers (never had them but you all convinced me they must be really gross!) I didn't serve it over noodles either-it was plenty starchy on it's own (for me) and I liked the flavor so much I didn't want anything to detract from it! Thanks~
Just made this for the 2nd time and really like it but with some minor changes. My first time making it, I only added 4 Tbls. lemon juice (after tasting it, I thought 5 Tbls would be too sour for me) and one can of beans. The second time, I also sauteed 1/2 cup celery with the onions, used Better Than Boullion with water for the veg broth, and a can of great northern beans as well as a can of pinto beans. Served on whole wheat rotini. Update 8/26/12 Wanted to add that, yes, I did use the capers, which I love. I guess I don't understand the aversion to them. They're nothing but pickled flower buds from a caper bush.
I liked this a lot. Next time I will add sauteed fresh mushrooms and swiss chard.
Delicious! Both I and the DH love capers (if you do too, see my recipe for fish fillets with lemon and capers -- #394159), so I was pretty sure this would be a hit. Added 2/3 of a green pepper (chopped) and two handfuls of baby spinach as recommended, and served it over penne, which is what I had in the house at the time. Yummy, and will definitely make it again!
This is very yummy! I made as suggested except I added some red peppers in with the onions just to add a splash of color and a couple of handfuls of spinach per little_wings suggestion. Very good I will be making this one again.
This was a great pasta dish! The only changes I made were to omit the salt--at least with my veggie broth and the capers, it was PLENTY salty already--and to add about 1/4 cup of white wine. Thanks!
Wow, this was a hit with the lemon lover I married. It was a bit intense for me but other than that this was a terrific dish and benefits greatly from the addition of some chopped fresh herb(s) just before serving. I used whole wheat flour and pasta and thought they both worked well.
This was delicious and my husband liked it too. I found it was easy to make. I would serve it with egg noodles instead of spagetti. I almost always add way more lemon than recipes call for...but this one was just right.