Pasta With Beans, Artichokes, and Olives |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Delicious, easy to prepare vegetarian recipe - great for a weeknight. Ingredients:
1 tablespoon olive oil |
1/2 cup onion, diced |
1 garlic clove, minced |
1 cup mushroom, sliced |
1/4 cup white wine |
1/2 teaspoon oregano |
1/2 teaspoon basil |
1/4 teaspoon salt |
1/4 teaspoon black pepper, freshly ground |
2 (14 1/2 ounce) cans diced tomatoes, with italian seasonings |
15 ounces black beans, rinsed and drained |
15 ounces cannellini beans, rinsed and drained |
12 -16 ounces fettuccine or 12 -16 ounces other pastas, cooked |
14 ounces artichoke hearts, drained and chopped |
1/2 cup kalamata olive, pitted |
Directions:
1. Heat oil in a large nonstick skillet over medium heat.
2. Add onions and garlic and sauté 2-3 minutes.
3. Add mushrooms and sauté 3-5 additional minutes.
4. Deglaze pan with white wine.
5. Add oregano, basil, salt, and pepper and sauté 1 minute.
6. Add tomatoes; cover and simmer 10 minutes.
7. Add beans; cover and simmer an additional 5 minutes.
8. Combine bean mixture, hot cooked pasta, artichoke hearts, and olives in a large bowl; toss well.
9. Serve hot or at room temperature sprinkled with fresh parsley and grated parmesan.
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