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…
Ingredients:
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
Salt
Pepper
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!!
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?
I usually use Great Northern. But cannellini beans could be used too. I pretty much use those two exclusively.