Rotini with White Bean Ragu

One great thing about working from home is the ability to make quick lunches at home.  I guess the latter part is pretty obvious.  I wanted to make something vegetarian but was packed with protein so I wouldn’t be hungry an hour later.  This is a take off one a dish that Anna, the true Vegetarian, makes all the time: Pasta + White Beans + cheese = delicious food.

This dish is simple and quick.  And, without sounding like a broken record, you can easily add vegetables that you have around, like carrots or whatever else you like.  This dish was basically a stalk of celery, a tomato, a can of white beans and half an onion.  Here is the quick instructions…

Serves 2

2 servings of cooked Rotini pasta, according to box (or another variety of your choice)
1 tablespoon olive oil
1 medium tomato, diced
1 can white beans, drained and rinsed
1/2 onion, diced
1 clove garlic, minced
1-2 stalks celery, finely chopped
1/8 teaspoon dry basil
1/8 teaspoon dry oregano
1/8 teaspoon dry parsley

Heat a large pan over low heat and add olive oil.  Once the oil is hot, add garlic and cook for 1-2 minutes.  Add onion and celery cook for about 10-12 minutes.  Season with a pinch of salt and pepper.  Raise heat to medium and stir in tomato and cook 2-3 minutes.  Add white beans, and herbs.  Stir, and cook 2-3 minutes.

Serve over pasta and top with Parmesan cheese.  Enjoy!!

About Evan Halperin

I like to eat. I like to cook. I like to eat what I cook. Now, I will share with you what I like to cook. My wife and I may be a vegetarian and a carnivore, but it doesn’t mean we can’t cook a nice meal with both, without compromising taste. I will share my creative meals of the Carnivore and the Vegetarian.
This entry was posted in anna, beans, main course, pasta, vegetarian. Bookmark the permalink.

2 Responses to Rotini with White Bean Ragu

  1. Angela says:

    I love anything involving canned white beans, and this dish looks so easy! I almost always use cannellini beans, but have wondered if using Great Northern beans or navy beans would make a difference – what did you use for this recipe?

  2. I usually use Great Northern. But cannellini beans could be used too. I pretty much use those two exclusively.

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