3 Comments

Recipe Time: Pasta Fagioli

This recipe is like, re-DONK-ulous good.

It’s probably more of a winter-time recipe, but I’ve made it a few times this summer (to the chagrin of my soup-hater husband) and it is still a nice, hearty meal, even when it’s warm outside.

I also like to add spinach to amp it up even more. Enjoy!

Pasta Fagioli
Adapted from http://www.skinnytaste.com

pasta and beans

Ingredients: 

  • 1 tbsp olive oil
  • 1/2 onion
  • 3 cloves garlic, chopped
  • 1 15 oz can cannellini beans
  • 15 oz can tomato sauce or crushed tomatoes
  • 1 large bay leaf
  • 1 tbsp basil
  • 1 tbsp parsley
  • 1 tsp oregano
  • 2 (14 oz each) cans fat free chicken broth (or vegetable broth for vegetarians)
  • 2 cups water
  • salt and pepper to taste
  • 6 oz dry Ditalini pasta or other small pasta (I’ve also used Fettucine)
  • grated parmesan or Romano cheese (optional)

Directions:

In a deep pot, saute onion and garlic in olive oil over medium heat.

Add beans to pan then add the can of tomato sauce, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper. Add 1 cup water and bring to slow boil. Let simmer for 20 minutes stirring occasionally. Add pasta and cook uncovered until pasta is al dente, according to pasta directions.

Ladle soup into bowls and top with grated cheese (extra pts).

Advertisements


2 Comments

Take Out Night

I love to go out to eat. Planning for and going out to a restaurant is one my favorite activities on any night. Jason loves to be home. His idea of a great night is movie and a popcorn on the couch. So when planning for dinner this month, based on our grad school-life budget, I embarked on:

….drumroll…..TAKE OUT NIGHT AT HOME WEEK….ta-da!

So although not a new idea, I thought it would be a great way to combine our two favorite types of nights. So, here’s what I did:

Monday: Chicken Fried Rice via Weight Watchers (p.s., it’s only 4 points!)

Tuesday: Pizza Bread via my friend Danielle (p.s., probably more than 4 points….)

1 loaf of french bread
1 lb. of italian sausage, browned
1 green pepper and 1 red pepper, sliced and sauteed
A few cloves of garlic, chopped or mashed
Shredded mozzarella cheese

Slice bread lengthwise and in half to create open face loaves. Brush with olive oil and spread with garlic. Place a layer of cheese. Pile with browned sausage and peppers. Add another layer of cheese on top. Sprinkle with salt and pepper.

Bake in 350 degree oven until bread is crispy and cheese is melted.

Wednesday: Mexican Pizzas via Honey What’s Cooking (p.s. they’re vegetarian!)

Thursday: Falafel with Tzatziki sauce / Gazpacho via Eating Well Living Thin and my brain

(p.s., I don’t make the gazpacho just like Barefoot Contessa, but those are the main ingredients; I puree to more of a soup)

Friday: real takeout at Outback with the family!

So I covered my favorites (Taco Bell and Greek) and Jason’s favorites (fried rice and pizza). It was a pretty delicious week!