For everyone who wants to enjoy delicious food AND stay fit and healthy.
Sunday, October 17, 2010
Pasta with White Beans and Veggies
This is easy, healthy and quite delicious.
Recipe: Pasta with White Beans, Tomatoes, Mushrooms, Greens and GarlicServes 4
Ingredients: 2 cups uncooked pasta, preferably whole grain (I like bow-tie or farfalle shaped) Salted water (for cooking the pasta)
3 T olive oil 1 cup shiitake mushrooms, sliced 2 large cloves garlic, minced 1 can no-salt-added diced tomatoes 1 large fresh tomato, cut into chunks 1/2 cup water Salt and pepper 1 teaspoon dried oregano 1 can white (cannelini or white kidney) beans, drained and rinsed 2 cups fresh spinach or arugula, or a combination of the two Grated or shaved Parmesan cheese, for serving
Instructions: Cook the pasta according to package directions until al dente; drain and set aside. Heat oil in a large skillet over medium heat. Add mushrooms and garlic and stir-fry for 3 minutes. Stir in tomatoes, water, salt, pepper and oregano. Cover pan and let mixture heat through, about 3-4 minutes. Stir in beans and greens (spinach and/or arugula); cover pan again and let heat just until the greens begin to wilt, about 3 minutes. Add pasta to pan and stir well. Spoon into bowls for serving, passing the cheese at table.
TOP PHOTO: How it should look when all ingredients are in. BOTTOM PHOTO: A bowl ready to eat, with cheese.
Serve with a fruity red wine, such as zinfandel or shiraz -- or any wine that you like. Crusty whole-grain bread goes nicely with it, as well.
My day job is college professor -- of mass communication and journalism, at the University of Cincinnati. I've probably got a few more years to go, and it's a good gig. Love to travel, cook, dine out, and work out.