Pantry Pasta

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We all have those busy nights when the fridge is sparse and we don’t have time to pick up fresh ingredients for dinner. My Pantry Pasta dish is the perfect meal to make during those moments. It takes less than 15 minutes to prepare, giving you more time to relax at the end of the day.

For a fresh version of this recipe during summer months, replace the canned tomatoes with vine-ripened tomatoes fresh from the farm or your backyard. Cheers to making meals that are both healthy and convenient.

Ingredients:
1 tablespoon olive oil
3 cloves garlic, minced
1 (15 ounce) can Great Northern Beans, rinsed and drained
1 (14.5 ounce) can diced and no-salt-added tomatoes
¼ cup white wine
¼ teaspoon salt
¼ teaspoon fresh ground pepper
½ pound whole wheat spaghetti noodles

Optional Ingredients for Serving:
Fresh basil, cut into ribbons
Parmesan cheese, grated

Directions:
1. Cook pasta according to package directions.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, about one minute. Add beans, tomatoes with juices, wine, salt and pepper. Bring to a boil and simmer for about five minutes.
3. Toss bean and tomato sauce with spaghetti noodles and toss to coat. Serve with basil and Parmesan cheese if desired.

Servings: 4

Note: For a 100 percent pantry pasta, use dried basil and garlic in place of fresh and omit the cheese.

2 Comments Add yours

  1. Megan ballard says:

    Maybe even I could do that?!

    Liked by 1 person

  2. Renee Fox says:

    Absolutely! Would be really good with fresh tomatoes this summer from your big downtown Farmers’ Market too, but canned are great in the meantime! 🙂

    Like

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