Quick Pasta e Fagioli With Parmesan |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Pasta e Fagioli is a classic, meatless Italian dish. Make a quick version to serve on a chilly night with fresh Parmesan cheese. Ingredients:
1 tablespoon olive oil |
1/2 cup chopped onion |
2 garlic cloves, minced |
1/4 teaspoon crushed red pepper |
1 teaspoon chopped fresh rosemary |
1 (19-ounce) can cannellini beans, drained and partially mashed |
4 cups fat-free, less-sodium chicken broth |
1/2 cup canned diced tomatoes, drained |
1/2 cup ditalini (very short tube-shaped macaroni) |
1/4 cup finely shredded parmesan cheese |
Directions:
1. Heat oil in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes or until golden, stirring frequently.
2. Stir in pepper and next 3 ingredients (through broth); bring to a boil.
3. Add tomatoes; reduce heat and simmer 10 minutes.
4. Add pasta; cook 7 minutes or until done. Sprinkle each serving with 1 tablespoon cheese.
5. Andrea's wine pick: The bold flavors of capers, tomato, and rosemary demand a wine with vivid acidity and savory-fruity flavors. Santa Christina Sangiovese from Italy ($10.99) does the job well.
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