🫙 From the Spice Rack
Pasta w/Red Peppers, Greens, Beans, Garlic & Lemon Zest
1/2 c White beans -- soaked in water overnight 1 Bay leaf 4 Garlic cloves; peeled 1/3 c Vegetable stock 2 Red bell peppers -- cut into 1/2-inch strips 4 c Swiss chard or escarole
maineasy
Ingredients7 items
Ingredients
- 1/2c white beans
- 4garlic cloves; peeled
- 1/3c vegetable stock
- 2red bell peppers
- 1/2ts salt
- 1/4lbpenne pasta; uncooked
- 1/4lbfarfalle pasta; uncooked
Directions
- 1
1/2 c White beans -- soaked in water overnight 1 Bay leaf 4 Garlic cloves
- 2
peeled 1/3 c Vegetable stock 2 Red bell peppers -- cut into 1/2-inch strips 4 c Swiss chard or escarole -- washed well and cut -- into 1/2-i
- 3
uncooked 1/4 lb Farfalle pasta
- 4
uncooked Rinse the beans, put them in a saucepan, and cover with 2 cups cold water
- 5
Add the bay leaf and 2 cloves of garlic and bring to a boil over high heat
- 6
Reduce the heat and simmer until tender, 45 to 60 minutes
- 7
Remove the pot from the heat
- 8
Bring the vegetable stock to a simmer in a saute pan over moderate heat