Thursday, March 18, 2010



Pasta e Fagioli is an Italian term used to describe a pasta and bean dish.   The following recipe is easy and quick to make especially when you are late getting home from work and you are not feeling ambitious to cook an elaborate meal.  It is also low fat and high in fiber.   I used orzo for the pasta but you can use other small pasta or broken spaghetti noodles.


1 cup uncooked orzo
1 tbsp olive oil
1 onion, chopped,
1 clove of garlic, minced
5 baby carrots, chopped
1 tomato, chopped
1 can of chickpeas, drained and rinsed
1 can of artichoke hearts, drained and rinsed
1 tsp in total of dried basil, rosemary and oregano
salt and pepper to taste
grated parmesan cheeses
plain yogurt


In a large pot of boiling water, cook the pasta until tender.  Meanwhile in a large sauce or frying pan, sauté the onions and garlic in the olive oil on medium heat.  After several minutes add the carrots.   Cook for five minutes and then add the tomato, chickpeas, artichokes and herbs.   Simmer for several minutes. 

Drain the cooked pasta and add to the frying pan.  Mix the pasta into the bean and vegetable mixture and simmer for 3 to 4 minutes.  Season with salt and pepper, according to taste.  Serves 4 to 5.  You can serve this dish in soup or pasta bowls.  Add grated parmesan cheese to the bowls and then top with a tablespoon of plain yogurt. 

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