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  • Writer's pictureGraziella Baratta Ventura

"Nouveau" Pasta Fagioli


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


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