A simple and easy pasta dish that packs a ton of protein, lots of vitamins and flavor..
For 2 People, adding more pasta, garlic and broccoli makes it a family veggie treat..
1/2 (half) pound of regular, whole wheat, gluten free pasta
1 can of White Northern or Cannelloni beans (or equivalent dried, soaked and cooked)
4 cloves garlic
Crushed Red Pepper to Taste
Olive Oil
8 good olives (if you use Lindsay olives, I will go after your family)
3 cups broccoli
1/2 tsp oregano
1/4 cup white wine
1/4 cup pasta water
1 cup packed spinach
1 large tomato
Salt to taste
Start Pasta water boiling. This is great with whole wheat spaghetti
Prep
Drain and rinse beans - rinsing canned beans cuts down on gas..
Cut up tomato into 16 pieces
Peel and mince garlic
Cut up broccoli into bite sized pieces
Cut up olives into your desired size.
Cooking
Saute Garlic in olive oil. Use enough to coat the pan.
When garlic is brown add in tomatoes, oregano, red pepper and salt and cook for 3 minutes
Add in Broccoli and cook two minutes
Add in water cook until broccoli is bright green (but not soft!)
Add in olives, wine and cook for three more miniutes
Turn off gas
Mix in spinach and wait one minute.
Mix into the Pasta.
Serve with Romano or Parmesan cheese if you so desire.
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