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 Garlic Serves 4
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
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.