Best Whole Wheat Penne Or Fusilli With Tomatoes Shell Beans And Feta Recipes

MEDITERRANEAN PENNE PASTA AND BEANS

Steps:

• Cook penne to desired doneness as directed on package. Drain; cover to keep warm.
• Meanwhile, heat oil in large skillet or Dutch oven over medium-high heat until hot. Add garlic; cook and stir 30 seconds. Add tomatoes, beans, Italian seasoning and sugar; mix well. Bring to a boil. Reduce heat; simmer 10 minutes.
• Add spinach; cook 3 minutes or until spinach wilts, stirring frequently.
• To serve, arrange cooked penne on large serving platter. Top with tomato mixture. Sprinkle with cheese and olives.

SHELL BEAN RAGOUT

Steps:

• In a heavy soup pot or Dutch oven, combine the shell beans, onion, crushed garlic clove, bouquet garni and 4 cups water. Bring to a boil. Add salt to taste, reduce heat, cover and simmer 30 minutes. Remove and discard onion and garlic clove.
• Meanwhile, heat olive oil over medium heat in a medium skillet and add leeks and celery. Cook, stirring, until they begin to soften, about 3 minutes, and stir in minced garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes. Season to taste with salt and pepper. Cook, stirring often, until tomatoes have cooked down slightly, about 10 minutes.
• Stir leek and tomato mixture into beans, along with summer squash. Bring back to a simmer and cook 15 minutes, until beans are creamy-tender but intact and the vegetables are soft and fragrant. Taste and adjust seasonings. Remove bouquet garni.
• Ladle ragout into wide bowls. Top each serving with a generous sprinkling of slivered basil leaves and a spoonful of Parmesan.

WHOLE WHEAT PENNE OR FUSILLI WITH TOMATOES, SHELL BEANS AND FETA

Steps:

• In a large pasta bowl, toss together the tomatoes, minced garlic, salt, pepper, olive oil, and mint or basil. Allow to sit at room temperature for 30 minutes to an hour. Taste and adjust seasonings.
• Meanwhile shell the beans and combine with the onion, water, the crushed garlic cloves, bouquet garni and salt to taste in a heavy saucepan or soup pot. Bring to a boil, reduce the heat, cover and simmer 45 minutes, or until the beans are tender. Taste and adjust salt. Remove and discard the onion, the bouquet garni and the garlic cloves. Drain though a colander set over a bowl. Stir the beans into the tomato mixture.
• Bring a large pot of water to a boil, salt generously and add the pasta. Cook al dente, drain and toss with the tomatoes and beans. If desired add about 1/4 cup of the bean broth. Add the feta cheese, toss again and serve at once.