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Nutritional Information
Calories 428
Fat 14.5g
Cholesterol 0.0mg
Sodium 330mg
Carbohydrates 63.7g
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Pasta e Fagioli Asciutta
Ingredients
1 lb. Barilla Conchiglie Rigati pasta ( aisle # 7)
3 tablespoons extra virgin olive oil, plus some additional for serving ( aisle # 11)
2 tablespoons of RICHFOOD butter ( dairy department)
4 tablespoons finely chopped yellow onion ( produce department)
3 tablespoons finely diced carrots ( produce department)
3 tablespoons finely diced celery (produce department)
4 ounces of prosciuto ( deli department)
1 can, 28 oz Progresso Italian style tomatoes with juice, coarsely chopped ( aisle # 7)
salt and fresh ground black pepper ( aisle # 11)
1 cup Progresso cannellini beans, drained ( aisle # 7)
2 tablespoons finely chopped flat-leaf parsley (produce department)
1/3 cup freshly grated Parmesan cheese ( food court cheese case)
Directions
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1. Put the olive oil, butter and onion in a saucepan over medium heat and saute' until the onion softens and turns a rich golden color.
2. Stir in carrots and celery and cook until they begin to brown lightly. Add the prosciuto and cook for about 2 minutes until it loses its raw color. Add the tomatoes, season with salt and black pepper, and cook until they have reduced and separated from the oil: about 15-20 minutes.
3. Cook the pasta according to the package directions.
4. Add the beans with ½ cup of water to the sauce and cook for 5 minutes. Take half of the beans out, and mash them with a fork and return them to the saucepan. Add the parsley to the sauce and cook for 2-3 more minutes. The sauce should be liquid enough to pour out of a spoon but thick enough to coat it. If necessary add a little more water, or cook a little longer if it is too runny.
5. When pasta is cooked al dente, drain it, and toss it with sauce and grated cheese. Add fresh pepper to taste and drizzle a tiny amount of extra virgin olive oil over each serving.
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Servings
Serves
Time To Cook
Total Cooking time: 30-40 minutes.
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