This whole wheat pasta dish with healthy vegetables and ingredients, along with a reduction in sodium makes this an all star eat!
Ingredients
Servings
Main Recipe | Serves 4
8 oz whole wheat farfalle pasta
1 tbsp extra virgin olive oil
4 oz red onions, julienned
1 cup cannellini beans, drained and rinsed
4 oz roasted red pepper, julienned
4 tsps Lawry's® Mediterranean Seasoning Touch of Sea Salt
1 cup Kitchen Basics® Unsalted Vegetable Stock
2 cups arugula leaves
1/4 cup feta cheese, crumbled
Procedure
In an eight quart stock pot, bring 1 gallon of water to a boil. Cook farfalle until al dente.
Heat oil in a large sauté pan over medium high heat. Sauté red onions for 2 minutes, then add cannellini beans and roasted red peppers, cook 2 minutes.
Add seasoning and vegetable stock and bring to a simmer. Add pasta and cook until pasta is hot.
Add arugula and toss to just wilt the arugula. Portion pasta among four pasta bowls and garnish each with one tablespoon of feta cheese.
Chef's Tip!
If arugula is not available spinach is a healthy substitute.
