Sometimes, everything in the day just conspires to prevent you from being super organized and you come home at 5 p.m. to nothing taken out for dinner. This is one of those lessons in having things on the shelf. Not that I would promote this on an ongoing basis, but sometimes, you want something fast and good. This is as fast and good as I’ve got:
Cannellini and Pasta
What you will need from off the shelf:
Pasta such as penne
1 can of cannellini beans
2 cans of diced tomatoes (or home canned, if you’ve got them)
1 big onion, diced
1 can of mushrooms (or fresh, sliced up, if you’ve got them)
Optional: a can of artichoke hearts, rinsed and soaked in cold water, squeezed out and cut in half.
Cook your pasta according to directions, to al dente.
In a large pan (frying or dutch oven), sautee the onion and muchrooms, add the cannellini beans and diced tomatoes and cook up.
Add the pasta and warm through, and add the artichokes and warm through.
Now, if you are scrounging around in the fridge and have something like escarole, chard, or spinach, you can chop that up and throw that into the pan toward the end to cook through and that is a very nice addition. OR, you can serve this with salad.
Very quick, tasty, and vegetarian.
Bon Appetit!
