This quick meal is vegetarian, but boasts plenty of protein from the beans, cheese, and pasta! This recipe makes about enough for 2 servings, you can add more pasta if you want to stretch it (or even cut the pasta in half, if you want a heartier bean-centric version).
white bean, bell pepper + herb pasta
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Ingredients
- 2 servings pasta (any)
- 1 can white beans (navy, cannellini, great northern, etc...)
- about 1 c chopped bell peppers (1 regular or 4-5 mini)
- 2 Tbsp olive oil
- 1 Tbsp medi mix
- 1/2 c pasta cooking water
- 1/2 lemon, juiced
- 1/3 cotija or feta
- 1/3 c parmesan
- Optional: 1 small tomato or a few cherry tomatoes, chopped
Instructions
- Cook pasta according to package instructions. BEFORE DRAINING, reserve 1/2 c of the pasta cooking water.
- While that's cooking, chop bell peppers. Heat a skillet over medium-high. Add bell peppers and sautee for 2 minutes.
- Add beans, medi mix, tomato (if using), and 1/2 c pasta water. Cook for 5 minutes. It should be bubbly and thick and saucy. If it gets too thick or dry, add some more water (plain water is fine).
- Add cooked pasta and heat all together for 2 minutes.
- Turn off heat. Add lemon juice, parmesan, and cotija/feta cheeses. Stir well.
