Thursday, February 21, 2008

"A Few of my Favourite Things" Pasta

Holy hell, this is good :) And the best part - it was super quick to make! Not sure how healthy it is with all that goat cheese but we'll just say the broccoli, beans, and whole-wheat pasta balance that out :) It's definitely full of protein so great for vegetarians!
This has so many of my favourite things in it - pasta, Kalamata olives, goat cheese, walnuts... mmm :)

Can I just say how much I do not miss meat... not at all! I might just stay vegetarian after Lent. :) Well, it is a bit of a PITA to have to cook two things every night so maybe I'll just be a once-in-a-while meat eater ;) Hee hee, I have a vegetarian cookbook - The Occasional Vegetarian, I could be "the occasional carnivore."

This made 2 very generous servings (guess what I'm having for lunch tomorrow?)

4 oz. whole-wheat rotini pasta (or another pasta with ridges - penne would also work)
2 cups small broccoli florets (you could sub fresh spinach if you like)
1/2 (14.5 oz) can no salt added diced tomatoes
2 garlic cloves, minced
1/8 cup onion, finely chopped
1/2 (15 oz) can cannellini beans, drained and rinsed (you could sub black or kidney beans)
1/4 cup pitted Kalamata olives, halved
1 tbsp. olive oil
1/2 cup chopped soft goat cheese, divided (feta would also work)
A small sprinkle of chopped walnuts

You just have to love 2-step meals! :) So quick and easy!
1. Cook pasta according to package directions, adding the broccoli during the last 2 minutes of cooking time. Drain and return to the pot. **If you choose to use spinach, do not add it until the last minute! Just toss it in with the rest of the ingredients right at the end.

2. Meanwhile, cook all the remaining ingredients except the cheese in a large skillet over medium heat. It only needs about 3 minutes for the ingredients to warm through. Stir occasionally while they cook. Toss the pasta with the olive and tomato mixture as well as 3/8 cup cheese; sprinkle with the remaining 1/8 cup cheese and the walnuts. Enjoy :)

Great with a big glass of red wine; but isn't everything? :)

Based on the Italian Pasta with Beans recipe from the Feb/March 2008 issue of Cooking Pleasures magazine.


USA Kiwi (aka Kylee) said...

The photo of this dish looks fabulous - love the colours.

I'd totally make that (and maybe sling a chook breast on top to placate my carnivorous hubster)

Nice one.

Abbie said...

Well said.