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Pasta Fagioli


Course : Ravioli
Serves: 12
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Ingredients:


1 tablespoon olive oil

1 large onion -- chopped

3 cloves garlic -- crushed

2 medium carrots -- sliced

2 medium zucchini -- sliced

2 teaspoons basil

2 teaspoons oregano

32 ounces canned unsalted tomatoes -- with liquid

32 ounces canned white cannellini or navy beans -- drained and rinsed

1 pound uncooked rigatoni -- or shell macaroni
 

Preparation / Directions:


Heat the oil in a large saucepan and saut‚‚ the onions and garlic for 5 minutes. Add the carrots, zucchini, basil, oregano, tomatoes with their liquid, and the beans. Cook until the vegetables are tender, about 15 to 17 minutes. Cook the pasta according to package directions (without adding salt). Add the pasta and mix thoroughly. Serve warm with crusty bread. 12 servings/Serving size: 3/4-1 cup

 

Nutritional Information:

26 Calories (kcal); 1g Total Fat; (39% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 6mg Sodium

1 Kitchen's say:
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