Hollie Strano: Pasta Fagioli 10/24/12

12:18 PM, Oct 24, 2012   |    comments
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Strano's Pasta Fagioli

1 lb sea shell pasta, cooked al dente

 

Olive oil

5-6 cloves garlic, minced

1 medium onion, chopped

4 large carrots, sliced

4 stalks celery, chopped

1 can of chopped Italian style tomatoes- 14.5 ounces

1 can great northern white beans - 15.8 ounces

1/2 cup- 1 cup red wine

Parmesan cheese

In a large skillet coated with olive oil, saut√© onion until tender.  Add garlic.  Cook until fragrant.  Add celery and carrots... Season up with salt and pepper!  Add some red wine and let the veggies simmer until tender.  Add tomatoes and beans, cook until heated...then add your cooked & drained pasta right into the skillet.  Toss, being sure all the pasta is coated.  Serve with Parmesan cheese sprinkled on top!

Yum!!!

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