Baked Lobster with Mango Sauce - Lobster Tail 5

Pasta E Fagoli

Pasta and beans made with Parmesan broth.  Simple and wonderful!  The nutty flavor of Parmesan comes quietly into play with the lively flavors of tomatoes and oregano and the creaminess of the beans. 

PASTA E FAGOLI
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Servings
6 servings
Servings
6 servings
PASTA E FAGOLI
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
6 servings
Servings
6 servings
Ingredients
Sauteing
Tomato and Beans
Broth and Pasta
Servings: servings
Units:
Instructions
Sauteing
  1. Heat oil over medium low heat. Sauté celery and onions for about 3-4 minutes or until onions are translucent. Add garlic, oregano and red pepper flakes. Cook for an additional minute.
Tomato and Beans
  1. Add the diced tomatoes, beans and salt. Simmer for 10 minutes
Broth and Pasta
  1. Add Parmesan broth to tomatoes and beans. Bring to a boil. Add the pasta and cook for 8 minutes or until pasta is el dente. Reduce to a simmer. You can thin with additional broth. Add fresh parsley (reserving some for garnish). Season with salt and fresh ground pepper. Garnish with grated Parmesan and parsley. Serve with toasted garlic bread.
Recipe Notes

Substitutions:

Parmesan Broth:  vegetable stock or chicken stock
Campaelle Pasta:  Any small shaped pasta or orzo.

Additions:  Cooked Italian Sausage

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