"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!
Comments