Pasta Fagioli

The following recipe was posted on my myspace page during this past year’s Easter season…

As we approach the final few weeks of the Lenten season, when Catholics are to abstain from meat on Fridays, I thought I would share a few meals that have become tradition for this time of year in our house. Pizza, of course, has always been the fall-back/safety food. Grilled salmon, flounder or any other choice of fresh fish obviously work well. Tuna salad, egg salad, mac & cheese and fish sticks are also quick solutions. But for me, it is also a time that allows for some creativity in the kitchen.

First up for this season is Pasta Fagioli (also pronounced Pasta Fazool – meaning “pasta and beans”). It is a traditional Italian dish, made with cannellini beans, small pasta (elbow macaroni or shells works well), garlic, olive oil and tomato sauce. There are various ways to make this dish, which may also include stewed tomatoes, spinach, or celery. Chickpeas are also a delicious substitute for the beans.

For this post, I thought it would be fun to include a link that offers a few variations of the dish, so you could decide which you would like to try.

Enjoy!

http://www.cooks.com/rec/search/0,1-0,pasta_fagioli,FF.html