Prep 10 mins
Cook 20 mins
This recipe originally called for adzuki beans, but as those are extremely hard to find state-side, I use whatever type of beans I have on hand. I like garbanzos and cannellini best, but kidneys and pintos work well also. Adjust the pepper flakes to your personal taste. I usually use around 3/4 tsp. depending on how I am feeling while cooking. If you don't have Asiago cheese on hand, Parmesan and Mozzarella will work just as well. This can also be made vegan by omitting the cheese or substituting soy cheese. This can be used as a main dish for four or a side dish for eight.
- 1 1⁄3 cups small shell pasta
- 2 teaspoons olive oil
- 1⁄2 cup green bell pepper, chopped
- 1 tablespoon garlic, finely chopped
- 1 (15 ounce) can diced tomatoes, undrained
- 1⁄4 teaspoon crushed red pepper flakes (to taste)
- 1 (16 ounce) can garbanzo beans, rinsed and drained
- 2 tablespoons dried basil
- 2 tablespoons parsley flakes
- 1⁄4 cup asiago cheese, finely shredded
- Cook pasta according to package directions, omitting salt and oil. Drain and set aside.
- Meanwhile, in a medium saucepan, heat olive oil over medium heat. Add bell pepper and garlic. Cook, stirring occasionally, until vegetables are soft, 3 to 5 minutes.
- Add tomatoes and hot pepper flakes. Bring to a boil over high heat. Reduce heat and simmer, uncovered, 10 minutes.
- Stir in beans, basil, and parsley. Cook until beans are heated through, about 2 minutes, stirring occasionally. Stir in cooked pasta and heat through.
- Spoon into serving bowls and top each with Asiago cheese.
This was yummy. It was an easy and nutritious meal when made with whole grain (brown rice, in this case) pasta but it was missing some "oomph." I thought it used too large a quantity of dried herbs - For dried herbs one should use less, only with fresh herbs would 4 whole tablespoons be a good idea in my humble opinion. A splash of balsamic vinegar made it a little less bland. I used pecorino instead of asiago, and it was tasty.