Simple Garden Pasta
Another day of forgetting to take some sort of meat out of the freezer….so what do I make for dinner? Pasta of course! Sometimes that delicious red sauce is too much to make or you’re just in the mood for something lighter. This recipe is one that I have made in many variations, but this is definitely a go-to and so simple for that quick fix when you’re lacking motivation or inspiration.
I love grabbing the bag of mini sweet peppers when I’m grocery shopping. I don’t know if it’s the colors that call my name or the fact that they are just so cute and tiny. Not to mention the yummy sweet factor. The only problem with these peppers is that I can never eat them fast enough. I love eating them with hummus or other dips (hello Trader Joe’s), but I always need to use them up after they sit for a few days in the fridge. Anyone else?
So, peppers and onions are always a great combo, throw in some garlic, fresh herbs, and some beans for a little umph and you have a great weeknight pasta dinner.
All you need to do is chop up some peppers, and you can really decide how much you like in yours. I use about 6-8 depending on the size. If you only have regular peppers, you can really use whatever is in your fridge! Roughly chop half of a sweet onion, and mince a couple cloves of garlic. Heat a nice sized sauce pan and add in a few tablespoons of avocado oil once the pan is hot. I’ve been a big fan of using avocado oil in many dishes unless I really need that olive oil flavor. Once the oil is hot, add the onions and cook them on medium-low heat until they’re nice and soft. Throw in the peppers and a pinch of salt to taste. After the peppers begin to gain some color, add the garlic and cook until fragrant.
Once those veggies are to your liking, add in one can of cannellini beans (rinse them first), and saute for a minute before adding your broth. Now, if you don’t use Better Than Bullion for your broth, I hope you’re using homemade chicken broth or something, because this stuff will change your life. I get the large jar and it’s always ready in my fridge. I don’t have cans of broth going rancid or a moment when I realize I don’t have enough broth to use for a recipe. You literally just add it to hot water and it’s good to go. It tastes great and they have lots of flavors to choose from so it works for any dish!
Okay, so you add 1 1/12 cups of chicken broth (or vegetable) to the pan, bring it to a boil and let the beans simmer for about 15 minutes. While that’s happening, make your pasta. I like fettuccine with this recipe, but totally up to your preference! A nice farfalle would be nice too. Add another pinch of salt to the pan and taste. Once the liquid is nice and salty, it just needs some fresh parsley for some color and freshness. Add your pasta in right before serving, otherwise it will soak up all of that liquid. Top it with some parmesan and chow down! So easy, yummy, and vegetarian! A great garden fresh pasta to transition out of summer and into fall.
Simple Garden Pasta
Ingredients
- 2 tbsp avocado oil
- 1/2 sweet onion
- 3 cloves garlic
- 8 mini sweet peppers
- 1 14 oz can cannellini beans
- 8 oz fettuccine pasta
- 1 1/2 cups chicken broth
- handful fresh parsley
- salt to taste
- parmesan to taste
Instructions
- Heat sauce pan and add oil until it's nice and hot
- Roughly chop onion and mince garlic
- Slice peppers into bite sized pieces
- Rinse cannellini beans
- Add onion to pan and saute on medium-low until very soft
- While onions are cooking, start boiling a pot of water for pasta
- Once onions are soft, add peppers until they start to caramelize a bit. Then add garlic and cook until fragrant . Also add beans and saute for one minute
- Pour chicken broth into the pot and bring to boil before simmering for 15 minutes
- Add parsley and salt to taste
- Toss the pasta in at the last second and top with some parmesan
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A delicious, healthy, quick meatless meal with so much flavor!