In this recipe
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Notta Pasta Rice Fettuccine
This is our widest rice noodle, a great wheat fettuccine alternative that enhances your favorite gluten-free pasta dishes.
Pantry Pasta Fagioli
Rice pasta and beans pack this classic dish with goodness and flavor. Canned beans makes it an extra fast meal to prepare.
Yield
4 servings
Time
15 minutes
Ingredients
1/2-16 oz box (8 oz) Notta Pasta Fettuccine
1/4 cup oil 4 large cloves garlic, minced
2-15 oz cans Cannellini beans
2 teaspoons oregano
Salt and fresh cracked pepper to taste
1-14 oz can diced tomatoes, Italian flavorings
1/2 cup chopped flat leaf parsley
1/2 cup grated Parmesan cheese
1/4 cup oil 4 large cloves garlic, minced
2-15 oz cans Cannellini beans
2 teaspoons oregano
Salt and fresh cracked pepper to taste
1-14 oz can diced tomatoes, Italian flavorings
1/2 cup chopped flat leaf parsley
1/2 cup grated Parmesan cheese
Directions
>>108<<
| 1. | Bring a large pot of salted water to a boil. |
| 2. | In a large skillet heat oil over a medium high heat. Add garlic and sauté until soft. Roughly purée one can of beans with liquid and add to garlic. Drain second can of beans and add to skillet along with oregano, salt and pepper. Stirring frequently, cook until just heated through. |
| 3. | Add diced tomatoes to beans and stir to combine. Simmer on low heat for 5 minutes. |
| 4. | Boil Notta Pasta according to directions on box. Reserve 1 cup of pasta water and drain pasta. Rinse briefly with cold water. Add pasta to skillet with parsley and Parmesan. Stir briefly to combine.If a thinner sauce is preferred, stir in one half or all of the reserved pasta water. Divide Pasta Fagioli between 4 bowls and serve immediately. |
Pantry Pasta Fagioli
Nutrition Facts:*
CALORIES: 590
FAT: 18g
CHOLESTEROL: 10mg
SODIUM: 1280mg
CARBS: 89g
PROTEIN: 21g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com
