Pasta E Fagioli #2: A Healthy and Delicious Meal

Pasta e fagioli is a classic Italian dish that is typically made with pasta and beans. This version is low-fat and vegetarian, but still full of flavor. You can make it in less than an hour and serve it with a side of freshly grated Parmesan cheese. It’s perfect for a quick and delicious lunch or dinner meal.

Ingredients used:

For 1 people

  • 3/4 tsp - Olive oil
  • 2/3 cup - Canned crushed tomatoes
  • 2 cloves - Garlic
  • 1 tablespoon - Rosemary
  • 2 2/3 cups - Vegetable or chicken stock
  • 1 1/4 lbs - Canned white kidney beans
  • 3 ounces - Rotini pasta
  • 1/2 lb - Zucchini
  • 1 tablespoon - Grated Parmesan cheese

Recipe steps:

  • Heat olive oil in a heavy non-reactive saucepan over medium heat. Add garlic, rosemary, and crushed tomatoes. Simmer for 5 minutes, stirring occasionally.
  • Combine remaining stock with 2/3 cup of the kidney beans in a blender and puree. Transfer to the tomato mixture.
  • Add the remaining kidney beans and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
  • Add the pasta and zucchini and cook for 10-12 minutes or until the pasta is al dente.
  • Season with salt and pepper to taste and serve with Parmesan.

This easy, delicious and healthy pasta e fagioli recipe is a great option for lunch, dinner, or even just a snack. With its low-fat, vegetarian ingredients, you can be sure that you’re getting a healthy meal that is packed with flavor. Serve it with freshly grated Parmesan cheese for an added kick of flavor and enjoy!