Pasta Fagioli Pomodoro may be the best tasting, nutritious meal ever!
Stacey’s cousin, Angelina from Italy, shared this family recipe with her and she couldn’t wait to share it with you! It’s easy to make this quick balanced meal that everyone will love. It’s loaded with healthy fat and protein and it’s a good source of fiber, vitamins A and C and iron, too! If you can prepare the black eyed peas fresh, that’s best, otherwise Eden Foods has an organic canned variety with no salt added.
1 tablespoon olive oil
1 medium onion, chopped
1 clove garlic, minced
12 ounces cherry tomatoes, quartered
1 ½ cups water
1 cup black eyed peas, canned, unsalted
¼ cup basil, coarsely chopped
1 cup tubettini pasta, dry
¼ teaspoon sea salt
1/8 teaspoon red pepper flakes (optional)
- In large saucepan, heat oil over medium heat. Add onion and cook until tender and translucent, 7–10 minutes, stirring occasionally. Stir in garlic; cook 30 seconds, stirring.
- Add cherry tomatoes and ¼ cup water and cook covered on low heat for 7-10 minutes or until tomatoes are tender.
- Add black-eyed peas, basil and ¼ cup water and cook covered for another 7-10 minutes.
- Add dry pasta and the remaining 1 cup of water and cook for 6-8 minutes until pasta is soft and water evaporated; stir as needed to avoid pasta sticking to pan.
- Add sea salt, mix and set aside to cook for 3-5 minutes before serving.
Makes 4 servings (1 cup per serving).
Nutrition Facts per serving: 200 calories; 4.5g fat (0.5g sat fat, 3g mono, 0.5g poly, 0g trans fats); 0mg cholesterol; 34g carbohydrate (4g fiber, 5g sugar); 8g protein; 140mg sodium; 15% Daily Value (DV) vitamin A; 25% DV vitamin C; 4% DV calcium; 20% DV iron.
– Stacey Antine, MS, RDN, author, Appetite for Life, founder, HealthBarn USA, director, HealthBarn Foundation, and recognized as top 10 dietitians nationally by Today’s Dietitian magazine for her work with HealthBarn USA.