Here’s a quick and easy family dinner recipe that calls for budget-friendly ingredients that are probably already in your pantry. This recipe doesn’t use meat…so you can ignore news reports of a pending meat shortage. Use any pasta on your shelf and add canned beans and green beans for protein. Your hungry family will thank you.
8 oz multigrain bow-tie pasta
1 Tbsp olive oil
1 can (15 oz) cannellini beans, rinsed and drained
2 garlic cloves, minced
1 can (28 oz) diced tomatoes
1/2 cup sliced black olives
Black pepper to taste
1/2 lb green beans
1/4 cup white wine or vegetable broth
1/2 cup chopped fresh basil
2 Tbsp grated Romano cheese
Bring a large pot of water to a boil. Cook pasta, stirring occasionally, until just tender, and drain.
In a large skillet, heat oil over medium heat until hot. Add cannellini beans and garlic and cook, stirring frequently, until the beans are just heated through, about 2 to 3 minutes. Add tomatoes, olives and pepper.
Stir gently to combine, and cook until tomatoes are heated through, about 5 minutes. Add green beans and cook for 5 minutes, or until heated through. Add white wine and basil and cook for 2 minutes.
Serve pasta topped with sauce and sprinkled with cheese. Makes 4 servings.
Serving size: 1 cup
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Date Last Reviewed: April 27, 2020
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD