Ingredients for Beans With Small Shell Pasta
- 1 pound small shell pasta
- 2 tablespoons olive oil
- 1 medium green bell pepper, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 3/4 teaspoon crushed red pepper flakes
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 1/2 cup grated Asiago cheese
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How to Make Beans With Small Shell Pasta
- Cook 1 pound small pasta (ditalini, elbow macaroni, etc.) according to package directions, omitting salt and oil.
- Drain pasta and set aside.
- While pasta cooks, heat 2 tablespoons olive oil in a medium saucepan over medium heat.
- Add 1 medium bell pepper (any color), chopped, and 2 cloves garlic, minced. Cook, stirring occasionally, until softened, about 3-5 minutes.
- 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.
- Bring to a boil over high heat, then reduce heat and simmer uncovered for 10 minutes.
- Add 1 (15 ounce) can of drained and rinsed beans (cannellini, garbanzo, kidney, or pinto beans).
- Cook for 2 minutes, or until beans are heated through, stirring occasionally.
- Stir in the cooked pasta and heat through for another 2-3 minutes.
- Spoon into serving bowls and top with 1/2 cup grated Asiago cheese (or Parmesan, mozzarella, or vegan cheese alternative).
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
20g
Fat
2g
Carbs
19g
