[senior citizen]

PASTA & BEANS * GREEN SALAD * ARTISAN BREAD
IS ALL THAT YOU NEED; VEGETARIAN FRIENDLY

It's NOT a soup......but a "saute" in a large frying pan.

WHITE CANNELINI BEANS WITH RIGATONI

16 ounces rigatoni or large tube pasta

1 cup chopped onion **
(**I often use MORE ONIONS & MORE GARLIC; just better that way)

2 cloves garlic, minced **

2 tablespoon olive oil ** or more

2 (15 ounce) cans white cannelini beans, rinsed and drained

I use PROGRESSO , however, you can use Bush's.

4 tablespoons minced fresh sage (I often use basil & dried oregano)

1 teaspoon salt (or more to taste)

1/2 teaspoon pepper

2 cups chopped BABY SPINACH LEAVES
(you can use Kale but I'm not fond of it)

1 cup shredded Parmesan cheese


In a very large frying pan, saute onion and garlic in oil until tender

Stir in the beans, sage, or basil & oregano, salt and pepper.
Bring to a boil.

Reduce heat; simmer, uncovered, for 5 minutes.

Stir in the baby spinach leaves. Return to boil.

Cover and cook for 3-4 minutes or until spinach is wilted and tender. .

Remove from heat but keep warm.

Cook pasta according to package directions (or boil earlier while beans are sauteing)

Drain pasta; add to bean mixture in the frying pan and heat through.


PLACE RIGATONI & CANNELINI BEANS INTO LARGE SERVING BOWL.

Sprinkle with Parmesan cheese. Or, pass Parm cheese at table.
Pass red pepper flakes at table.......

SERVE WITH :
CRUSTY ARTISAN ITALIAN BREAD
BIG GREEN ROMAINE SALAD WITH BLACK OLIVES TOSSED IN .....PLUS ROMA TOMATOES OR THE TYPE OF TOMATOES THAT COME ON A VINE.
　
　
　
　


I was just "prepping" the stuff above for our noontime lunch......when I remembered that I always "tweak" this recipe a bit as my husband & I like a lot more garlic........so I always add more at the end......plus it's crispier when the olive oil is sizzling & you pour it over.

Just proceed with the recipe exactly as it is above.

Then:
Have a very small tiny saucepan ready.
Slice up as MUCH garlic as you desire; I just used two giant elephant garlic "cloves".......out of the big garlic globe.
Put it into the tiny saucepan.........cover with olive oil........no measuring.....
It will "sit & wait" till you are at the end of the above recipe.
After you make the "bean & onion / garlic" mess in the frying pan.......
After you boil the Barilla Rigatoni ribbed tubular pasta & drain it.
After you MIX IT ALL TOGETHER INTO THE FRYING PAN.......with beans, etc.

NOW: Bring the garlic/olive oil in the tiny saucepan to a sizzle. I always add some more salt & pepper to this.......

POUR THIS SIZZLING GARLIC & OLIVE OIL OVER THE "MESS" IN THE BIG SERVING BOWL.......IT WILL DRIZZLE DOWN & THE GARLIC LOVERS AMONG YOU WILL BE VERY HAPPY. IF JUST SERVING THE TWO OF YOU, POUR IT OVER THE PASTA IN THE FRYING PAN.........

THE VAMPIRES WILL LEAVE PRONTO.

Garlic is a natural antibiotic.........