Need a kid-friendly meatless meal this week? Ask and ye shall receive! Here’s a simple, quick meal that won’t make your child turn up his adorable little nose. Penne pasta swims with tomatoes, a few mild vegetables, and simple cannellini beans in this one-pot dinner straight from Martha’s kitchen. Nothing fussy about this one, in the making or the eating. Just hearty, delicious, belly-filling winter fare – minus the meat.
No-fuss White Beans and Pasta
adapted from: marthastewart.com
serves 4 to 6
1/2 pound penne pasta
1 tablespoon olive oil
1/2 medium onion, thinly sliced crosswise into half-moons
1 cup diced carrots (just slice them if they aren’t too big)
1/2 teaspoon dried sage
1/2 teaspoon dried oregano
1 teaspoon kosher salt
1/4 teaspoon pepper
3/4 cup chicken or vegetable stock
1 cup of diced zucchini (don’t slice too thin or it will get too soft – yuk)
1 cup canned or boxed diced tomatoes
1 can cannellini beans, drained and rinsed
1. Cook pasta according to directions on package. Drain and set aside.
2. In a large nonstick skillet, heat olive oil over medium-high heat. Add the onion and carrots. Cook, stirring occasionally, until they start to soften, about 3 to 4 minutes.
3. Add sage, oregano, salt, pepper, and stock. Reduce heat to medium (or medium-low if necessary to maintain a simmer), and simmer 10 minutes.
4. Add zucchini and tomatoes. Cook, stirring occasionally, until the carrots are tender, 6-8 minutes. Add the beans and cook about 3 minutes, stirring occasionally. Remove pan from heat. Toss with pasta and serve.