Wednesday, February 10, 2010

Mediterranean Pasta with Garlic, Greens and Butter Beans

I came in from a long day at work and had only minutes to put dinner on the table. I was tired, brain dead and there wasn't much in the refrigerator. So I pulled out one of my new cookbooks, "The Best of Vegan Cooking," by Priscilla Feral and found a pasta dish that looked like it would take only minutes... and it did (hallelujah).

The family loved it, but I have to say that when I make it again I will change a few things... I think it needs more olives, sundried tomatoes, greens and artichoke hearts. In fact, I put a can of artichoke hearts into this dish because I didn't want to leave half a can in the refrigerator, and I think it's a must. Otherwise, it's just too much pasta. Also, I'm going to try using cannellini beans in place of butter beans next time. So try making this dish and tell me what you think!

Mediterranean Pasta With Garlic, Greens and Butter Beans

Serves 4 - 6

1 pound fusilli pasta, cooked and drained,(I used whole wheat)
1/2 cup kalamata olives, sliced in half
1/4 cup sundried tomatoes, diced
1/2 cup artichoke hearts
1 can of butter beans, drained and rinsed
1 large bunch of greens, blanched and chopped (I just threw greens into the pan)
1/4 cup olive oil (I cut this in half)
2-3 cloves garlic, crushed
salt and pepper to taste
fresh chopped parsley
1 to 2 tablespoons nutritional yeast

Saute garlic in olive oil until fragrant. Stir in greens, sundried tomatoes, olives, beans and artichokes. Toss with pasta and season with nutritional yeast, salt and pepper. Garnish with fresh parsley.

The Best of Vegan Cooking

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