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August 16, 2002
Ingredients:
6 Scallions (chopped)
1 can of pink beans or black beans
1 can of diced (italian Herb style preferable) tomatoes
1/2 box of penne pasta
2 Table Spoons of Chopped Garlic
2 pinches of black pepper
2 Table Spoons of Olive Oil
2 more Table Spoons of Olive Oil (for boiling pasta)
Directions:
- In a medium to large pot, boil water (with
olive oil and salt). When water comes to a boil throw in pasta
and cook until Al dente. Drain and set aside.
- Heat olive oil in the saucepan on medium to
high heat and dump garlic for half a minute then cook scallions
until translucent (about 2 minutes).
- Reduce heat to medium and dump can of chopped
Italian tomatoes in saucepan and simmer for about 10 minutes.
- Drain pink beans from can and add to the mix,
cook for about 5 more minutes.
- Add pasta. Mix and serve.
Comments:
People who cook this may think it comes out too
thick. If you are one of these people... just add some water
to the mix and simmer. I, however, like it thick.
I love to make this because it's rediculously
easy and will give you more fiber and protein than anything
else. Plus, its a little something to remember my grandmother
by. She passed it to me and I'm passing it to you.
For Atkins and South Beach Dieters:
My wife, the vegetarian, can't have much on the
Atkins Diet or the South Beach Diet plans. However, I've found
that everything in this recipe (with the exception of the pasta)
will work. What I like to do for myself (being a carnivore)
is to use the George Foreman griller to cook some sweet sausages
and add it to the Pastaless Fajole sauce. If you grate some
parmesean cheese over it, it's just heavenly.
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