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Home » Recipes » Cranberry Beans & Pasta with Feta
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Cranberry Beans & Pasta with Feta

This vegetarian dish will satisfy the meat-lover in your family. Enjoy ripe tomatoes, zucchini and pasta.

  • 2 to 3 Tbsp Parlsey fresh & minced
  • 2 to 3 Tbsp Olive Oil
  • 1 Onion medium-sized, chopped
  • 6 Plum Tomatoes cored and diced
  • 4 Garlic cloves, minced
  • 1 Zucchini medium sized & diced
  • 1 Tbsp Oregano, Mediterranean
  • 1 Tbsp Basil
  • 1 Tbsp Sugar
  • 1 tsp Sea Salt
  • 1/4 tsp Cayenne Pepper
  • 1 can Tomato Puree (28oz can)
  • 1 lb Pasta Spirals uncooked
  • 1/3 lb Feta Cheese low-fat, crumbled
  • 2 cups Cranberry Beans raw

Directions

Follow basic bean recipe for cooking raw beans.

Heat oil in a saucepan on medium-high; add the onion and garlic. Saute for about 5 minutes, until tender. Add the fresh tomatoes, zucchini and seasonings, and cook for about 10 mnutes on medium-low heat. Stir in tomato puree and cooked beans and simmer for 25-30 minutes, covered, stir occasionally.

Meanwhile cook pasta al dente, drain. Do not overcook. Gently combine pasta with tomato sauce and beans. Sprinkle top with feta cheese and parsley.

Makes 8 servings.


Cranberry Beans & Pasta with Feta

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Products Used in this Recipe

Baking Aids
Sea Salt

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Grains Beans Seeds
Cranberry Beans

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