Lena's Pasta Fazul recipe

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Ingredients

4 tablespoons olive oil
4 cloves garlic, minced
1 onion, chopped
2 carrots, chopped
¼ cup chopped parsley
2 teaspoons dried basil
1 teaspoon dried oregano
½ teaspoon crushed red pepper flakes
3 cups whole peeled tomatoes, sliced
2 cups drained canned cannellini beans
1 pound uncooked pasta
2 tablespoons olive oil
¼ cup grated Parmesan cheese
salt and pepper to taste

Nutrition Info

594.1 calories
carbohydrate: 84.3 g
cholesterol: 69.8 mg
fat: 20.1 g
fiber: 11.8 g
protein: 21.4 g
saturatedFat: 3.4 g
servingSize: -
sodium: 319.4 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 2 tablespoons olive oil until hot in a large skillet over medium heat. Add garlic, onion, carrot, parsley, basil, oregano and red pepper. Saute until onions become tender.

  2. Stir in the tomatoes plus 1/2 cup of their can juices. Season to taste with salt and pepper. Reduce heat to medium-low. Cover and stir frequently for 10 minutes or until the carrots are tender. Stir in the cannellini beans, cover and simmer for 20 minutes.

  3. Cook pasta in 4 quarts of boiling salted water until al dente. Drain and toss pasta with 2 tablespoons olive oil and Parmesan cheese. Add pasta to cannellini bean mixture and toss to combine. Serve immediately.

Recipe Yield

4 to 6 servings

Recipe Note

My version of a classic. Cannellini beans, tomatoes and pasta. Healthy and satisfying.

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