pasta

This delicious pasta dish is extremely simple to make. Feel free to replace the kale with spinach or any other green veggie. Romano Beans can also be swapped for bean of choice. Enjoy!

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Ingredients:
– 500g pasta
– 2 Tbsp olive oil
– 2 Tbsp butter
– 3 cloves garlic, minced
– 1 pint cherry tomatoes, halved
– 1 can Romano beans, drained & rinsed
– 1 Cup kale, shredded
– 1/3 Cup parmesan cheese, shredded
– Salt & pepper, to taste

Directions:
1- Cook pasta in large pot salted water until “al dente”
2- Heat olive oil and butter over low heat in pan. Add garlic and sauté until
fragrant, about 1 minute.
3- Add kale and tomatoes. Sauté until tomatoes begin to release juices, about 2-3
minutes. Stir in beans. Add salt, pepper, half of cheese.
4- Toss cooked pasta in bean mixture. Serve topped with remaining Parmesan

This is my Mother-in-law’s easy & delicious recipe for ‘pasta e fagioli’ (pasta with beans). I add the cauliflower to increase the veggie content. Feel free to add any extra ones you enjoy!

Ingredients:
– 2 Tbsp olive oil
– 3-4 garlic cloves, minced
– 1/2 can small white beans (cannellini/ navy beans), with liquid
– 1/3 can chopped tomatoes
– 1/2 head cauliflower, minced
– 1/2 box small pasta (ditali)
– Parsley, fresh or dried
– 2 cups chicken/ vegetable stock
– Pepper, to taste.

Directions:
– saute garlic in olive oil
– add beans in juice, cauliflower, diced tomatoes and parsley. Saute until heated through.
– add pasta and stir to coat
– gradually add stock, stirring regularly until pasta is cooked (thick, stew consistency)
– season with black pepper to taste

Enjoy!

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Kale and Romano Bean Pasta

Pasta e Fagioli (Pasta with beans)