"Nouveau" Pasta Fagioli
- Graziella Baratta Ventura
- Feb 10, 2015
- 1 min read
I love pasta, it's no secret. While some may consider what I did with this dish a sin, I, on the other hand, think of pasta as an awesome canvas for countless flavor combinations and layers. Don't get me wrong, I ADORE the tradiational Italian pasta dishes that everyone knows and loves, but I'm always looking for new ways to make pasta dishes more nutrient-dense (aka healthier) and exciting. Here's what I made tonight. I'm not a recipe gal, so this is how I roll when I cook at home ;-)
Boil gluten free pasta (I use Bio Naturae, rigatoni featured here)
Heat blend of EVOO and Sunflower oil on medium (don't overheat, to prevent trans fat formation)
Saute 4-6 garlic cloves
Saute 1 medium onion
Add 1 orange pepper
Add 1 can canellini beans, drained
Add 1 bunch sage leaves chopped
Salt, black pepper, red pepper & oregano to taste
Add water to create a brothy sauce
Add very al-dente pasta to the sauce pan and finish to cook
Add bunch of baby kale at the very end of cooking
Top with grated cheese and freshly grated pepper
ENJOY!