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Pasta e Fagioli

A classic Mediterranean supper inspired by whatever vegetables are on hand, plus the protein complement of pasta and beans!



  • 1/2 lb (250 g) long noodle pasta (linguine, spaghetti, tagliatelle)
  • 1 tsp (5 mL) salt
  • Sauce

  • 1/4 cup (60 mL) olive oil
  • 2 shallots, finely sliced
  • 1 yellow or orange pepper, sliced
  • 1 small or medium zucchini, sliced
  • 1/4 cup (60 mL) sliced sundried tomatoes in oil, softened
  • 1/4 cup (60 mL) pitted black olives, halved
  • 1 can (14 oz/398 mL) no salt added white beans, drained & rinsed (yields 1 1/4 cups/300 mL cooked beans) *see tips
  • 1/4 cup (60 mL) prepared basil pesto
  • To Garnish

  • grated Parmesan cheese, to taste
  • fresh chopped parsley, to taste
  • fresh ground pepper, to taste


In a large pot, bring 8 cups (2 L) water to boil, add pasta and salt, and cook according to package directions. Reserve 1 cup (250 mL) pasta water when draining.

In a deep saucepan, gently heat olive oil over medium. Add shallots and pepper and stir fry for about 2 minutes. Add zucchini and cook an additional minute. Stir in sundried tomatoes and olives.

Drain cooked pasta, reserving 1 cup (250 mL) pasta water. Add pasta and beans to the vegetables and toss with the pesto, adding a little pasta water to keep mixture slightly “saucy”.

Portion into 4 individual shallow bowls and top with Parmesan, parsley and pepper.


White beans that work well in this recipe include Great Northern, Cannellini or White Kidney beans.

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