ITALIAN: Pasta e Fagioli

August 23, 2006 at 10:11 pm Leave a comment

Hey, Kayla and Lisa, this is what we ate this weekend. Well, one of the things we ate this weekend.

from Easy Beans by Trish Ross

3 TBSP olive oil
2 cloves garlic, minced
1 19oz-can diced tomatoes
½ cup fresh parsley, chopped
1 tsp dried basil
1 tsp dried oregano
salt and pepper to taste
1 cup cooked kidney beans
1 cup penne or fettuccine pasta

1. In a medium saucepan, sauté the garlic in oil over medium heat for two minutes. Add the tomatoes, parsley, basil, and oregano. Simmer for fifteen minutes, breaking up the tomatoes.
2. Add the beans and simmer for five minutes. Taste and add salt and pepper as desired.
3. Cook the pasta according to package directions. Keep it warm.
4. Place the warm pasta in a heated bowl. Cover it with sauce. Toss well.

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Entry filed under: Dairy-Free, Italian, Vegan, Vegetarian. Tags: , , .

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