Friday, February 19, 2010


I found this recipe on and it is YUMMERS!

Beans make a nutritious alternative to meat, and heating them briefly in olive oil and garlic infuses them with flavor.

Makes 2 servings

4 ounces whole-wheat pasta shells, tubetti, ziti, or rigatoni
1 Tbsp extra-virgin olive oil
1 15-ounce can cannellini beans, rinsed
1 large clove organic garlic, minced (I smash mine and remove it after it has been sauteed with the beans)
2 ripe medium tomatoes, diced
2 Tbsps oil-cured black olives (I use regular black olives)
¼ cup sliced fresh basil... a must!!
Freshly ground pepper to taste
2 Tbsps freshly grated Romano cheese ( I use Parmesan Reggiano)

1. Bring a large saucepan of water to a boil. Add pasta and cook, stirring occasionally, until just tender, 8 to 10 minutes or according to package directions. Drain.
2. Meanwhile, heat oil in a large skillet over medium heat. Add beans and garlic and cook, stirring frequently, until the beans are just heated through, 2 to 3 minutes. Remove from the heat. Add tomatoes, olives, basil and pepper. Stir gently to combine. Divide the pasta between 2 plates and top with the bean mixture and cheese. I toss it all together! I also add chopped green onions. OR you could add chopped red onion to the beans and garlic when sauteing.
I'm finding a sense of peace in the kitchen and I've printed a stack of recipes to try. I'm about to go back to the kitchen and make Leek & Potato soup. A favorite of Kristin.

Make this a Great day!


Rhona said...

Sounds like you've been keeping busy. Enjoy your weekend with your girls. xx

Thimbleanna said...

This does look yummers! And leek and potato soup sounds perfect. I hope you have a wonderful weekend with the girls Joni!

Junie Moon said...

Thank you for sharing the recipe with us; it sounds delicious and I'm adding it to my own recipe stack of things to try.

Helen said...

indeed yum-oh! I am making potato and leek soup tomorrow for dinner LOL ... Katie calls it "white soup"!

Green Girl in Wisconsin said...

I could eat a whole serving bowl of that!

Anonymous said...

Another great recipe. If I leave the olives out, even Tracy will eat it!