Sardinian Pasta Fagioli | Weeknight Vegetarian Meals | Easy Vegetarian Dinners






30-minute weekday dinner anyone? Say hello to Pasta Fagioli! “Fagioli” (fa-joli) means beans in Italian and this Blue Zone dish from Sardinia celebrates the humble bean.
.

Did you know that people living the longest eat ½ to 1 cup of beans a day? So, if you want to up the quality of life, its good to get some beans into your diet. Try lentils or black-eyed peas for starters. They’re the least gassy.
.
I made this dish with the Children’s Hospital of Philadelphia today and they told me it snowed for the first day of the season today! So, a warm pasta bowl like this is the perfect dinner to snuggle up with.
.
It comes together in 30 minutes or less and uses mostly pantry ingredients. It’s a simple preparation of sautéing veggies, tomatoes, and then adding the beans. I have to say the key ingredients here are the extra virgin olive oil and the pecorino or parmesan cheese. 
.
Get your best extra virgin olive oil to drizzle at the end and grate some of that good cheese over too. Then, the dish feels decadent- not that “health food stuff”.
.
Enjoy! Buon Appetito!
.

Why you'll love this recipe: 

  • its even great the next day eaten like a cold pasta salad
  • its a filling vegetarian or vegan meal
  • it comes together in 30 minutes- a for a perfect weekday dinner

_____

30-minute Pasta Fagioli

INGREDIENTS (serves 4-6):

  • ¼ lb orecchiette
  • 1-2 Tbsp. extra virgin olive oil
  • 1 large onion, chopped
  • 2 stalks fresh celery, chopped
  • ½ cup chopped zucchini, chopped
  • 1-2 cloves Fresh garlic, minced or garlic powder to taste
  • 1 -2 cups cherry tomatoes
  • 1 ½ cans great northern beans (or 3 cups cooked), drained
  • ½ cup flat Italian parsley, chopped
  • Salt and pepper to taste
  • ¼ cup pecorino cheese (optional)

Directions:

  1. Bring a pot of water to boil to cook the pasta. Salt the water with about 1 Tbsp. salt or the water tastes like the sea. Boil the pasta until al dente, or there is a bite to it. Then, drain pasta, but reserve ½ cup pasta cooking water.
  2. Chop and dice all the vegetables into a small size. Heat a large saute pan with 1 Tbsp. olive oil and add onion, celery, zucchini, garlic, and whole cherry tomatoes. Cook a few minutes, or until zucchini is just soft to the bite. Squash the cherry tomatoes with a spatula to release their juice.
  3. Then, add cooked pasta to the pan with the veggies. Add the reserve ½ cup cooking water and the drained beans. Heat for 1-2 minutes and add salt and pepper to taste.
  4. Finish with lots of chopped parsley, olive oil and cheese. (You could even zest some lemon on top- would be nice).

_____


To your happy and healthy life, 


Joanna



Instagram: @chefjoannas 









This post contains affiliated links. Please read my disclosure page.



Comment with Facebook

Comments