Pasta E Fagioli
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INGREDIENTS
- Coarse kosher salt
- 1 lb Canellini beans
- 1/4 c Extra Virgin Olive Oil
- 3 Or 4 tomatoes; chopped
- Fresh basil or Italian
- 1 lb Pasta; different shapes
- 6 Garlic
- Crushed red pepper
INSTRUCTIONS
Soak beans overnight. Rinse the beans and put in a pot covering the beans with water about 2" above the beans. Cook the beans until softened -- about 1 hour. In a saucepan, heat the olive oil. Stir in the garlic and cook until light brown. Add tomatoes, salt, herbs, and spices. Let this mixture cook about 40 minutes until it forms a sauce. While the beans are still cooking -- in about last 10 - 12 minutes -- add about a pound of pasta to the bean mixture. Keep a pot of boiling water ready in case the water seems to be cooking out. Add the boiling water as needed so that it remains above the bean and pasta level. When the pasta is cooked, add the tomato mixture. Stir and serve. Posted to JEWISH-FOOD digest by "Paula Miller Jacobson"
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (980g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 885 | ||
| Calories from Fat: 502 (57%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 55.7g | 74 % | |
| Saturated Fat 7.9g | 39 % | |
| Monounsaturated Fat 40.2g | ||
| Polyunsanturated Fat 6.4g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 1329.4mg | 46 % | |
| Potassium 1233.9mg | 32 % | |
| Total Carbohydrate 76.4g | 22 % | |
| Dietary Fiber 24.9g | 99 % | |
| Sugars, other 51.6g | ||
| Protein 25g | 36 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 885
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