I found this recipe on kashi.com 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!