Tuscan Pasta And Beans Recipes

Steps:

• Cook pasta as box instructs, in boiling salted water.
• While pasta is cooking, heat oil in a large saucepan over medium heat until hot.
• Add onion, carrot and celery and cook for 15 minutes or until tender, stirring occasionally.
• Add garlic and cook one minute more.
• Add beans, tomatoes, salt, pepper, and water and heat to boiling over high heat.
• Reduce heat to low-med heat and simmer, uncovered for 20 minutes.
• Stir in drained pasta, cheese and parsley and cook until heated through.

Steps:

• In a medium size saucepan heat the olive oil. Saute onion until tender. Stir in tomatoes and entire can of beans. Let simmer for 10 minutes.
• Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.
• Mix pasta with bean mixture and salt as desired.

Steps:

• Cook and drain pasta as directed on package.
• While pasta is cooking, spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Cook bell peppers, green beans, onion and garlic in Dutch oven about 7 minutes, stirring occasionally, until vegetables are crisp-tender.
• Stir in tomatoes, broth and rosemary into vegetable mixture; reduce heat. Simmer uncovered about 3 minutes or until vegetables are tender. Stir in escarole and great northern beans. Simmer uncovered about 3 minutes or until escarole is wilted. Toss vegetable mixture and pasta. Sprinkle with vinegar and cheese.

Steps:

• In a large saucepan, combine the tomatoes, beans, spaghetti sauce, celery, onion and seasonings. Bring to a boil. Reduce heat; cover and simmer for 2 minutes or until vegetables are tender. Serve over pasta.