Whole Wheat Pasta With Spinach Beans And Tomatoes Food

CANNELLINI BEANS, SPINACH, TOMATOES AND PASTA

Steps:

• Heat oil in 3-quart pan, add onions and cook over meduim heat till limp, but not browned.
• Add garlic and stir until you can smell it, maybe a minute or two. It's key to prevent it from browning.
• Add drained spinach and combine well with onion and garlic.
• Stir in tomatoes.
• Stir in one can beans with their liquid.
• Liquify the rest of the beans with their liquid in a food processor, or mash with a potato masher in a bowl. Stir them into the rest of the dish.
• Simmer for 5 minutes to thicken, making sure it doesn't stick.
• Add chicken broth a little at a time until you get the thickness you like. It should be thick, but thin enough to coat pasta.
• Stir in oregano and basil and season to taste with salt and pepper. Add more olive oil if desired.
• Serve over hot pasta with grated Parmesan cheese. You can add a little heat with some red pepper flakes.

VEGETARIAN BLACK BEAN PASTA

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer., Stir in black beans, tomatoes, rosemary and oregano; heat through. Stir in spinach until wilted. Drain fettuccine; add to bean mixture and toss to combine.

PASTA WITH BEANS AND SPINACH PARMESAN

Steps:

• Cook pasta until just tender.
• Ladle 1 cup of pasta cooking liquid into bowl and reserve.
• Drain pasta.
• Saute onion& garlic in oil, then add 1 T water to skillet& cook over medium heat until onion is golden and tender, stirring often.
• Add 1 c reserved pasta cooking liquid, spinach& tomatoes to skillet.
• Cover& cook until spinach wilts, about 3 minutes.
• Add cannellini beans& pasta.
• Cover& cook until heated, about 2 minutes.
• Stir in cheese& season with salt& pepper.

WHOLE WHEAT PASTA WITH SPINACH, MUSHROOMS, AND TOMATOES

Steps:

• Cook pasta as directed, al dente. Drain when done and return to pan.
• In a large sauce pan, heat oil to medium and saute mushrooms and garlic.
• Add tomatoes, chicken, and italian seasoning and simmer an additional 2 minutes.
• Add fresh spinach and cooked pasta.
• Add salt and pepper as desired.
• Heat through and serve immediately topping with parmesan or feta.
• (You could also use raw diced chicken and cook that first instead of using the cooked chicken.).

WHOLE WHEAT PASTA

Steps:

• Stir together the all-purpose flour, whole wheat flour and salt in a medium bowl, or on a clean board. Make a hollow in the center, and pour in the olive oil. Break eggs into it one at a time, while mixing quickly with a fork until the dough is wet enough to come together. Knead on a lightly floured surface until the dough is stiff and elastic. Cover, and let stand for 30 minutes to relax.
• Roll out dough by hand with a rolling pin, or use a pasta machine to achieve the desired thickness of noodles. Cut into desired width and shapes. Allow the pasta to air dry for at least 15 minutes to avoid having it clump together.

WHOLE WHEAT PASTA WITH SPINACH, BEANS, AND TOMATOES

Steps:

• Heat oil and sliced garlic in a 12-inch saute pan over medium high heat.
• Cook stirring and turning frequently until light golden brown, about 3 minutes.
• Using a slotted spoon, transfer the garlic to a plate lined with paper towls.
• Sprinkle lightly with salt.
• Add onion to pan, cook until starting to brown, about 5 minutes.
• Add minced garlic and red pepper flakes and cook stirring constantly until garlic is fragrant, about 30 seconds.
• Add half of the spinach to the pan, using tongs toss occasionally until starting to wilt, about 2 minutes.
• Add remainin spinach, broth, tomatoes, and 3/4 tsp salt.
• Cover the pan, increase heat to high, and bring to strong simmer, then reduce heat to medium and cook, covered, tossing occasionally until spinach is completely wilted.
• Stir in the beans and the olives.
• Meanwhile, bring 4 quarts of water to boil
• Add spaghetti and 1 tbs salt, cook until pasta is just shy of al dente.
• Drain pasta and return to the pot, add greens misture to pasta, set over medium high heat and toss to combine.
• Cook until pasta absorbs most of the liquid, about 2 minutes.
• Stir in 1 cup parmesan, adjust seasoning with salt and pepper.
• Serve immediately with extra olive oil and parmesan.