Beans With Small Shell Pasta Recipe

Ingredients for Beans With Small Shell Pasta

• 1 pound small pasta (ditalini, elbow macaroni, etc.)
• 2 tablespoons olive oil
• Green Bell Pepper
• 2 cloves garlic, minced
• Diced Tomatoes
• Crushed Red Pepper Flakes
• Garbanzo Beans
• Dried Basil
• Parsley Flakes
• 1/2 cup grated Asiago cheese (or Parmesan, mozzarella, or vegan cheese alternative)

How to Make Beans With Small Shell Pasta

1. Cook 1 pound small pasta (ditalini, elbow macaroni, etc.) according to package directions, omitting salt and oil.
2. Drain pasta and set aside.
3. While pasta cooks, heat 2 tablespoons olive oil in a medium saucepan over medium heat.
4. Add 1 medium bell pepper (any color), chopped, and 2 cloves garlic, minced. Cook, stirring occasionally, until softened, about 3-5 minutes.
5. Stir in 1 (28 ounce) can crushed tomatoes, 3/4 teaspoon red pepper flakes (or to taste), 1/4 cup chopped fresh basil, and 2 tablespoons chopped fresh parsley.
6. Bring to a boil over high heat, then reduce heat and simmer uncovered for 10 minutes.
7. Add 1 (15 ounce) can of drained and rinsed beans (cannellini, garbanzo, kidney, or pinto beans).
8. Cook for 2 minutes, or until beans are heated through, stirring occasionally.
9. Stir in the cooked pasta and heat through for another 2-3 minutes.
10. Spoon into serving bowls and top with 1/2 cup grated Asiago cheese (or Parmesan, mozzarella, or vegan cheese alternative).