Monday, June 21, 2010

Pasta Fagioli

Pasta Fagioli
  • Tablespoon extra-virgin olive oil
  • 4 cloves garlic, chopped
  • Spinach (from the garden!) equivalent of 2 bags (6 ounces each) baby spinach
  • 1 28 oz. can crushed tomatoes
  • 1 15 oz. can cannellini beans, rinsed and drained
  • 1/2 cup kalamata olives
  • 1 tsp. dried thyme ( from the garden!)
  • 1/4 teaspoon salt
  • Freshly ground black pepper to taste
  • 1 Box Whole Wheat Penne Pasta
1.) Heat the oil in a large skillet. Add the garlic and saute for a few seconds. Add the spinach one bag at a time and cook for 4 – 5 minutes, or until wilted.
2.) Add the tomatoes, beans, olives, thyme, salt, and pepper and simmer for 8 – 10 minutes.
3.) Meanwhile, cook the pasta according to package directions. Drain in a colander and transfer to a bowl. Serve sauce over the pasta.

Doesn't this dish just scream of flavor & vitamins? "Bud" loved the olives. It was the highlight of the dish for him. Everyone else ate their dinner, however, I noticed that they left the olives in their bowls. So I think I will try this recipe again but either leave out olives completely or substitute with black olives. Sorry Bud! Majority rules. :) Our family gave this a 3 - 4 spoon rating.

If you would like to see how I was able to make this dinner for 4 for under $5.00 you can check out my post over at Money Saving Maine-iac.



  1. Ohhh this look yummy - I tried this once with cream cheese I think - and we ate every single bit! :) Have a great week!

  2. Oh gosh, I'd like to invite myself over for dinner, please!

  3. It looks amazing and for under $5.00??? Amazing!


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