Thursday, December 4, 2008

Ornish Pasta e Fagioli

Pasta e Fagioli (‘fah-zhoool) 1

This is not very spicy, so you can take the basic recipe and add more or less of your favorite spices.

Ingredients:
  • 1 small onion, chopped
  • 1 clove of garlic, minced
  • 1 plum tomato, peeled, seeded and finely chopped
  • 1 small carrot, peeled and diced
  • 1 stalk celery, diced
  • 2 fresh sage leaves, minced or ¼ tspn dried
  • 3 c vegetable broth
  • 1 16 oz can of white kidney beans, drained and rinsed
  • 2 c ditali or small Whole Grain shell pasta, cooked
Preparation:
  1. Braise the onion and garlic, in small amount of water until tender.
  2. Add tomato, carrot, celery and sage. Sautee an additional 2 minutes, stirring frequently.
  3. Add broth and beans and heat thoroughly.
  4. Add the pasta, immediately before serving.
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Pasta e Fagioli 2
Ingredients:

  • ½ pound small whole grain penne
  • 1 tablespoon granulated garlic (I use minced)
  • 2 pounds Roma tomatoes, coarsely diced (I know this looks and sounds like a lot, but trust me—once they’re cooked you’ll be saying “where did they go”?)
  • ½ cup Fat Free Veg broth
  • 1 teaspoon Italian seasoning (or a half teaspoon each of thyme and oregano)
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 1 can cannellini beans, drained and rinsed

Instructions:

  1. Cook pasta al dente; rinse and set aside.
  2. Heat garlic, tomatoes, wine, seasoning, pepper and salt in a six-quart sauce pot.
  3. Bring to a full boil, cover; reduce heat to hard simmer and cook for 20 minutes.
  4. Add pasta and beans; toss for 3 minutes.

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**NOTE TO MY FRIENDS**
Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.