Pasta con Fagioli e Aglio

Pasta con Fagioli e Aglio is a hearty and flavorful Italian dish featuring pasta and beans, enhanced by the aromatic presence of garlic. This dairy-free recipe is not only comforting but also packed with nutrients, making it a perfect supper option.

Ingredients

• Pasta (small shapes like ditalini) - 100g
• Canned cannellini beans - 240g (drained and rinsed)
• Garlic - 4 cloves (minced)
• Extra virgin olive oil - 3 tablespoons
• Vegetable broth - 500ml
• Fresh parsley - 2 tablespoons (chopped)
• Salt - to taste
• Black pepper - to taste
• Red pepper flakes - 1/4 teaspoon (optional)
• Lemon juice - 1 tablespoon

Steps

1. In a medium pot, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant and golden, about 1-2 minutes.
2. Add the vegetable broth to the pot and bring to a simmer.
3. Stir in the cannellini beans and let them cook for about 5 minutes until heated through.
4. Add the pasta to the pot and cook according to package instructions until al dente, stirring occasionally.
5. Once the pasta is cooked, season with salt, black pepper, and red pepper flakes (if using).
6. Remove the pot from heat and stir in the lemon juice and chopped parsley.
7. Drizzle with the remaining tablespoon of olive oil before serving, and adjust seasoning if necessary.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 60 g
• Fiber: 12 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in fiber, supporting digestive health.
• Rich in plant-based protein from beans, which helps in muscle repair.

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