Here is a great recipe from Clean Eating Magazine. I didn’t have the veggies called for, but used as a base. I’ve never tried pasta and white beans together and it was great! We used tomatoes, asparagus and a dash of white wine in our version and tossed with shrimp. The combo of feta, pasta and beans added an almost creamy texture and we will definitely make again!
- 6 oz whole-grain penne pasta
- 1 cup cooked canned white beans, drained and rinsed well
- 2 medium tomatoes, chopped
- 4 cloves of garlic, minced, divided
- 1 tbsp balsamic vinegar
- 1 tsp dried basil
- 1/4 tsp red pepper flakes
- 1/4 tsp sea salt
- 1 tbsp plus 2 tsp extra-virgin olive oil, divided
- 1 medium zucchini, cut into eighths lengthwise, then cut into 2-inch pieces
- 1 medium green bell pepper, cut into thin strips, then cut into 2-inch pieces
- 1/2 tsp dried rosemary
- 1 cup crumbled reduced-fat feta (we stick to regular feta)
- Cook penne according to package directions, adding beans during the last minute of cooking.
- Meanwhile, in a medium bowl, combine tomatoes, 2 cloves garlic, vinegar, basil, pepper flakes and salt; set aside.
- Heat 1 teaspoon oil in same skillet over medium high heat, tilting skillet to coat bottom lightly. Add zucchini and bell pepper and cook for 4 minutes or until edges begin to brown, stirring frequently. Add remaining 2 cloves garlic and cook for 15 seconds, stirring constantly. Remove from heat, stir in tomato mixture and drizzle with remaining 1 tbsp oil. Cover to keep warm.
- Drain penne-bean mixture, place in a serving bowl, sprinkle evenly with rosemary and all but 1/4 cup feta. Spoon vegetable mixture over top and finish with remaining feta.
Jessica The Great's Cookbook 