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-> [Pastas & Noodles, Soups & Stews, Vegetables] -> [Pasta and fagioli Recipe] |
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Pasta and fagioli
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| Artist: |
_ |
| Categories: |
Pastas & Noodles, Soups & Stews, Vegetables |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1
| tbsp | Olive Oil, fresh virgin | | 1
| | Onion, finely chopped | | 3
| | Clove garlic, minced | | 1
| lbs | Tomato, fresh, roma, * | | 1
| tsp | Oregano, dried | | 1/2
| tsp | Thyme, dried | | 1/2
| tsp | Rosemary, crushed, dried | | 1/4
| tsp | Marjoram, crushed, dried | | | Dash cayenne pepper | | 1/4
| tsp | Black Pepper | | 1/4
| tsp | Salt | | 15
| oz | Cannellini, ** | | 1/2
| cup | Water, or more | | 8
| oz | Rotelle pasta, cooked | | 1/3
| cup | Parsley, finely chopped | | 1/2
| tsp | Balsamic vinegar | | | Parmesan cheese for topping |
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Procedures:
| 1 | *peeled, seeded and diced or 1 16-oz. | | 2 | Can plum tomatoes, drained and chopped **kidney or navy beans, rinsed and drained >>>>>>in large skillet (or 4 - 6 qt. heavy casserole), heat oil. | | 3 | Saute onions and garlic over low heat about 8 to 10 minutes, until onions are soft and translucent. | | 4 | Add tomatoes, oregano, thyme, rosemary, cayenne and salt and pepper. | | 5 | Simmer about 10 minutes until sauce is thick and hot. | | 6 | Add beans and water, cook about 5 to 8 minutes to heat through. | | 7 | Stir in pasta, parsley and balsamic vinegar. | | 8 | To serve spoon 1 ?cups on four plates and top with a little parmesan cheese. | | 9 | Each serving contains about 330 calories; 4 milligrams cholesterol; 6 grams fat; 610 milligrams sodium. | | 10 | ~-- |
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