When I have a fridge full of produce I try to use it so I don't lose it. We had some zucchini in the fridge which lead me to this new (to me) take on pasta e fagioli, I call it zucchini pasta e fagioli. I left the dried pasta in it's box & shaved my zucchini into wide noodles instead (similar to here) - making it gluten-free pasta my friends (& Auntie Pat). It's a very rustic dish which is code for it's not super pretty but it tastes really good, so serve it just after sunset when the light is that cool blue color & you're too hungry to care about how it looks.
- 1 small onion, chopped
- 2 tablespoons olive oil
- 2 - 8 oz. cans cannelloni beans
- 1-2 cups vegetable stock
- 4 cloves garlic, thinly sliced
- 1 cup chopped tomatoes (I used small heirloom tomatoes but chop up whatever you have on hand)
- 1 tesapoon red pepper flakes
- 2 zucchini, shaved into ribbons
- 3 tablespoons fresh basil, chiffonade
- salt & black pepper
- 1/4 cup feta cheese (optional)
- In a medium pot or large deep skillet sweat the onions in olive oil & a pinch of salt until translucent.
- In the mean time drain & rinse the beans.
- When the onions are soft add the beans to the pot & cover with vegetable stock - about 1-2 cups. Add the tomatoes & garlic. Season with salt, black pepper, & red pepper. Cook together over medium heat (about 5-7 minutes) until the liquid thickens & the beans are heated through. Taste often & season with more salt & pepper if needed.
- While the bean mixture cooks use a vegetable peeler to make your zucchini noodles. Place in a large mixing or serving bowl (I used my mixing bowl as a serving bowl).
- Remove beans from heat & toss with the raw noodles. Sprinkle in the basil & some feta cheese. Toss all together. Serve warm.