top of page

"Nouveau" Pasta Fagioli


I love pasta, it's no secret. While some may consider what I did with this dish a sin, I, on the other hand, think of pasta as an awesome canvas for countless flavor combinations and layers. Don't get me wrong, I ADORE the tradiational Italian pasta dishes that everyone knows and loves, but I'm always looking for new ways to make pasta dishes more nutrient-dense (aka healthier) and exciting. Here's what I made tonight. I'm not a recipe gal, so this is how I roll when I cook at home ;-)

Boil gluten free pasta (I use Bio Naturae, rigatoni featured here)

Heat blend of EVOO and Sunflower oil on medium (don't overheat, to prevent trans fat formation)

Saute 4-6 garlic cloves

Saute 1 medium onion

Add 1 orange pepper

Add 1 can canellini beans, drained

Add 1 bunch sage leaves chopped

Salt, black pepper, red pepper & oregano to taste

Add water to create a brothy sauce

Add very al-dente pasta to the sauce pan and finish to cook

Add bunch of baby kale at the very end of cooking

Top with grated cheese and freshly grated pepper


10 views0 comments

Recent Posts

See All
bottom of page