LENA'S PASTA FAZUL

Lena's Pasta Fazul image

My version of a classic. Cannellini beans, tomatoes and pasta. Healthy and satisfying.

Provided by Lalena

Categories World Cuisine Recipes European Italian

Yield 5

Number Of Ingredients 14

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Ingredients

4 tablespoons olive oil
4 cloves garlic, minced
1 onion, chopped
2 carrots, chopped
¼ cup chopped parsley
2 teaspoons dried basil
1 teaspoon dried oregano
½ teaspoon crushed red pepper flakes
3 cups whole peeled tomatoes, sliced
2 cups drained canned cannellini beans
1 pound uncooked pasta
2 tablespoons olive oil
¼ cup grated Parmesan cheese
salt and pepper to taste

Steps:

Heat 2 tablespoons olive oil until hot in a large skillet over medium heat. Add garlic, onion, carrot, parsley, basil, oregano and red pepper. Saute until onions become tender.
Stir in the tomatoes plus 1/2 cup of their can juices. Season to taste with salt and pepper. Reduce heat to medium-low. Cover and stir frequently for 10 minutes or until the carrots are tender. Stir in the cannellini beans, cover and simmer for 20 minutes.
Cook pasta in 4 quarts of boiling salted water until al dente. Drain and toss pasta with 2 tablespoons olive oil and Parmesan cheese. Add pasta to cannellini bean mixture and toss to combine. Serve immediately.

Nutrition Facts : Calories 594.1 calories, Carbohydrate 84.3 g, Cholesterol 69.8 mg, Fat 20.1 g, Fiber 11.8 g, Protein 21.4 g, SaturatedFat 3.4 g, Sodium 319.4 mg, Sugar 6.2 g