Bean And Vegetable Pasta

• Category: Cancer, Heart Health
• Meal: Dinner
• Main Ingredients: Fresh Sage Leaves, Cauliflower Florets, Dry White Wine
• Servings: Makes 6

Here’s another Meatless Monday idea, and a great way to use the healthy, seasonal foods of chillier days in this easy recipe for one-pot bean and vegetable pasta. Instead of cooking the noodles separately, boil them right in the same broth as your vegetables, which will then become the nutritious sauce for the dish. Serve with a side of salad for a complete meal.

Ingredients:

• 2 tablespoons olive oil
• 1 red onion, diced
• 4 cloves garlic, minced
• 1 tablespoon fresh sage leaves, chopped finely
• 4 cups vegetable broth
• 1 cup dry white wine
• ½ pound whole grain elbow macaroni
• 2 cups cauliflower florets, cut into bite-size pieces
• 1 small butternut squash, peeled, seeded and cubed
• 1 14-ounce can chick peas, drained
• salt and pepper to taste

Instructions:
Heat the olive oil in a large dutch oven over medium heat. Add the onion, garlic and sage leaves. Cook until softened, about 3 minutes. Pour in the broth and wine. Bring to a boil and toss in the macaroni, cauliflower and squash. Stir occasionally to prevent sticking and cook about 10 minutes, until the pasta is almost tender. Add the chick peas and cook another 5 to 10 minutes, until the pasta is soft and most of the liquid is reduced. Season to taste.

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