Pasta And Fagioli Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive Oil, fresh virgin
1/4 tsp: Black Pepper,
1: Onion, finely chopped
1/4 tsp: Salt,
3 Clove: garlic, minced
15 ounce: Cannellini, **
1 lbs: Tomato, fresh, roma, *
1/2 cup: Water, or more
1 tsp: Oregano, dried
8 ounce: Rotelle pasta, cooked
1/2 tsp: Thyme, dried
1/3 cup: Parsley, finely chopped
1/2 tsp: Rosemary, crushed,dried
1/2 tsp: Balsamic vinegar,
1/4 tsp: Marjoram, crushed,dried
Parmesan cheese for topping,
Dash cayenne pepper,
Directions:
*peeled, seeded and diced or 1 16-oz. can plum tomatoes, drained and
chopped
**kidney or navy beans, rinsed and drained >>>>>>
In large skillet (or 4 - 6 qt. heavy casserole), heat oil. Saute
onions and garlic over low heat about 8 to 10 minutes, until onions
are soft and translucent. Add tomatoes, oregano, thyme, rosemary,
cayenne and salt and pepper.
Simmer about 10 minutes until sauce is thick and hot. Add beans and
water, cook about 5 to 8 minutes to heat through. Stir in pasta,
parsley and balsamic vinegar.
To serve spoon 1 1/4 Cups on four plates and top with a little
parmesan cheese. Each serving contains about
330 calories; 4 milligrams cholesterol; 6 grams fat; 610 milligrams
sodium.
Source from luhu.jp
chopped
**kidney or navy beans, rinsed and drained >>>>>>
In large skillet (or 4 - 6 qt. heavy casserole), heat oil. Saute
onions and garlic over low heat about 8 to 10 minutes, until onions
are soft and translucent. Add tomatoes, oregano, thyme, rosemary,
cayenne and salt and pepper.
Simmer about 10 minutes until sauce is thick and hot. Add beans and
water, cook about 5 to 8 minutes to heat through. Stir in pasta,
parsley and balsamic vinegar.
To serve spoon 1 1/4 Cups on four plates and top with a little
parmesan cheese. Each serving contains about
330 calories; 4 milligrams cholesterol; 6 grams fat; 610 milligrams
sodium.
Source from luhu.jp