Sunday, February 6, 2011

pasta beans n greens

This was a recipe that my boss made for us. I liked the simplicity of this and unlike other pasta dishes, here the pasta is cooked along with other ingredients- a one pot dish. ( less dishes to do after cooking). I made some variations to the original recipe since I didn't have all the ingredients the day I decided to make it. Here is the original recipe, I didn't have penne pasta so I used elbow pasta and skipped on oregano.

2  teaspoons  olive oil
1/2  cup  finely chopped carrot
1/2  cup  finely chopped onion
1  garlic clove, minced
1/2  teaspoon  dried oregano
1/4  teaspoon  salt
1/4  teaspoon  freshly ground black pepper
1  (15.75-ounce) can chicken broth
1  (14.5-ounce) can Italian-style diced tomatoes, undrained
1/2  cup  uncooked penne (tube-shaped pasta)
1  (16-ounce) can  white beans, rinsed and drained
1/2  (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry (about 1/3 cup)
1/4  cup  grated fresh Parmesan cheese  

Heat oil in a medium saucepan over medium-high heat. Add carrot, onion, and garlic; saute for 5 minutes. I added 2 green chillies finely chopped to add some heat. Add the oregano which I skipped, salt, pepper, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Increase heat to medium-high; add pasta, beans, and spinach; cook 14 minutes or until pasta is done, stirring occasionally. Sprinkle with cheese.

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