This is a standard in our household. I actually think I like it more than the standard pasta with tomato sauce. Though, I can’t be sure since I haven’t eaten it in over a year.
At any rate, this dish makes me not miss the pasta with tomato sauce. Something that I thought would be near impossible when I first found out about my food intolerances.
It’s a quick and easy meal, particularly on those days where you can’t muster much energy to cook (hello 90+ degree weather). It takes a mere 15 minutes, the length of time it takes to cook pasta. And it’s the kind of meal that will leave you feeling full without feeling like you’re going to explode.
Amen to that.
5 minPrep Time
15 minCook Time
20 minTotal Time
- 1 lb pasta
- 1-2 tbs olive oil
- 1 medium onion, chopped loosely
- 1-2 cloves garlic, minced
- 1/2 cup frozen peas
- 1 (15-oz) can cannelloni beans, drained and rinsed
- 1/4 cup fresh basil, chopped
- salt and pepper to taste
- Bring a large pot of water to boil and cook pasta according to package directions.
- Meanwhile, chop onions and place in medium-large skillet.
- Saute with olive oil over medium-high heat until translucent.
- Add garlic and saute for a 2-3 minutes more.
- Add frozen peas and cook until bright green; 2-3 minutes.
- Add cannelloni beans and cook until heated through.
- Add fresh basil, salt, and pepper.
- Drain pasta and toss with olive oil.
- Add toppings and serve with your favorite crusty bread and glass of wine. Or not. It's great on it's own.
Nightshade free, dairy free, corn free, soy free, and egg free. It can also be made gluten free and wheat free by using gluten free pasta.