Pasta e Fagioli

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

Course Dinner & Main Course

Key Ingredient Beans

Dietary Need Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings cups

Calories 560

1/4 cup (60 mL) olive oil
2 shallots, finely sliced
1 yellow or orange bell pepper, sliced
1 small or medium zucchini, cut in half lengthwise, then sliced into half moons
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 notes)
1/4 cup (60 mL) prepared basil pesto

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.