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You'll need:
1 pound any short pasta, boiled,
1/3 to 1/2 cup olive oil,
1 tablespoon minced garlic,
2-3 teaspoons dried oregano or palmful of fresh, chopped,
1/4 teaspoon red pepper flakes, or to taste,
1 can, 28 oz, diced tomatoes with juice,
2 cans beans of your choice, drained: Cannellini, kidney, chick peas, etc.,
several handfuls fresh greens (optional but really good: 2” sprig of
rosemary, couple sprigs parsley,
couple sprigs basil),
and plenty of Romano or Parmesan cheese for sprinkling on top.
-Heat oil and add garlic and oregano; also rosemary, parsley, basil if you
are using them, and red pepper flakes. Cook for a minute over low heat
until garlic smells fragrant but doesn’t brown. Add everything but greens
and cheese. Bring to a boil. Lower to a simmer and cook 12-15 minutes or
so, just until pasta is done. Remove sprigs of rosemary, parsley, basil.
Add fresh greens. Stir until just wilted. Pour over pasta. Sprinkle with
cheese.
Why
this recipe is good for you:
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Oregano has
anti-inflammatory qualities and is good for soothing colds.
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Try using whole grain
pasta – your body will absorb this complex carb more slowly.
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Beans pull cholesterol
out of your body, are great sources of protein and fiber and good carbs,
and when paired with a whole grain, are complete sources of protein
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Hard cheeses, like
Romano and Parmesan, are great for adding flavor without adding additional
salt
More recipes, etc. on Rita's
web site:
www.abouteating.com
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