Saturday, December 3, 2011

Another Pasta Creation

This is a light, throw together Thursday pasta created from items I already had on hand in my fridge and pantry.


1 box whole wheat penne
2 cups cherry tomatoes
¾ cups marinated artichokes
¼ cup sliced green olives
½ cup bread crumbs
one onion, peeled and chopped
one carrot, peeled and chopped
15 oz can cannellini beans, rinsed
1 tsp red pepper flakes
½ tsp dried thyme
½ tsp dried basil
one clove garlic, minced
½ low sodium vegetable stock
shredded parmesan
olive oil
salt & freshly ground black pepper

Boil the penne in salted water to al dente as instructed on the package.

In a pan; sauté the onions until browned then add the carrot and continue sautéing until tender but, left with bite in the center, add the garlic, thyme, basil, red pepper flakes, artichokes, sliced olives, cherry tomatoes and stock, season with salt and pepper, then continue to sauté for about 10 minutes.  In a separate pan, lightly toast the breadcrumbs until golden.  Last, stir in the cannellini beans and top with the toasted breadcrumbs and shredded parmesan to serve.

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