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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Pasta and beans-yummy and good for you. Ingredients:
1/4 cup extra virgin olive oil |
1 medium onion, chopped |
3 garlic cloves, thinly sliced |
1/2 carrot, chopped |
1 (28 ounce) can tomatoes with juice |
1 (17 ounce) can garbanzo beans, rinsed and drained |
16 ounces medium pasta shells or 16 ounces elbow macaroni |
salt, to taste |
1/4 cup chopped italian parsley |
grated parmigiano-reggiano cheese |
Directions:
1. Add the oil, onion, garlic, and carrot to a large skillet; cook over low heat; stir/saute for about 10 minutes or until the onion is tender (do not brown).
2. Add in the tomatoes and garbanzo beans; simmer over low heat for about 20 minutes.
3. Meanwhile, cook the pasta according to package directions until al dente; ladle out 1 cup of the cooking water and set aside.
4. Drain the pasta and immediately add to the skillet.
5. Stir to blend; add in the reserved cooking water as needed for extra moistness (the mixture should be very juicy).
6. Season to taste with salt.
7. Ladle into soup bowls; sprinkle with parsley and cheese.
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