Pasta e faglioli
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | -(up to) | |
| 3 | cups | Cooked white beans (I used Flageolet) |
| 1 | can | (8-oz) chopped tomatoes (up to) |
| 8 | Cloves garlic; minced | |
| 1 | Chopped onion | |
| ½ | (or more) squash (cut into small cubes) | |
| 8 | ounces | Pasta (short tubes or orchetta) |
| Balsamic vinegar | ||
| Sage (minced fine if fresh) | ||
| Basil (shredded if fresh) | ||
| Nutritional yeast (optional) | ||
| Salt & pepper | ||
Directions
Date: Thu, 21 Mar 1996 12:45:16 -0800 (pst) From: Denise K Pliskin <dkpliskin@...> "Saute" onions and garlic (the more the better) in balsamic vinegar and some liquid from the beans. Add squash and cook a few more minutes Add tomatoes w/their liquid, pasta and herbs Add enough water to cover everything by a couple of inches and cook for about 30 min.
Add liquid to get the desired consistency We eat this as a stew but it is also yummy as a soup. Add s & p to taste.
Sprinkle some nutritional yeast on top and enjoy! Note: if you want to serve this more as a pasta dish you can cook the pasta separately and serve the "sauce" on top.
FATFREE DIGEST V96 #79
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .