If there’s one dinner that’s easy to prepare, filling, and absolutely delicious it’s my version of pasta fagioli. It’s vegetarian – you’ll never miss the meat!
Leftovers make great lunches to tote. The nice thing about this dish is that the sauce cooks while the pasta does, and you’ll have both done about the same time.
RITA’S VEGETARIAN PASTA FAGIOLI
12 ozs any short whole wheat pasta, boiled and kept warm
4-6 tablespoons olive oil (I like the larger amount)
1 tablespoon minced garlic
1 tablespoon dry oregano
1/4 teaspoon red pepper flakes, or to taste (this is optional and gives the pasta a spicy kick)
1 can, 28 oz, diced tomatoes with juice
2-3 cans, 14 – 16 oz ea. Beans: cannellini, kidney or any combination you like
Fresh spinach, chard or escarole (opt)
Salt to taste
Shredded Parmesan
Heat oil and add garlic, oregano and red pepper. Cook until garlic is golden but not brown. Add everything else but pasta and spinach. Bring to a boil. Lower to simmer and cook 10 or so minutes. Adjust seasonings and add greens, stirring to cook only until wilted. Pour over pasta. Sprinkle with Parmesan.
Tip from Rita’s kitchen:
Any pasta works well here, even spaghetti or fettuccine. Just break it in half for easier eating.
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Rita Nader Heikenfeld, CCP, CMH, is a Certified Culinary Professional and Certfied Modern Herbalist, educator, author, founding editor of www.Abouteating.com
a popular website that showcases her many interests in healthy living.
