Recipe Details

This whole wheat pasta dish with healthy vegetables and ingredients, along with a reduction in sodium makes this an all star eat!

  1. In an eight quart stock pot, bring 1 gallon of water to a boil. Cook farfalle until al dente.
  2. 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.
  3. Add seasoning and vegetable stock and bring to a simmer. Add pasta and cook until pasta is hot.
  4. 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.

  • Main Recipe | Ingredients | SERVES 4
  • 8 ounces whole wheat farfalle pasta
  • 1 tablespoon extra virgin olive oil
  • 4 ounces red onions, julienned
  • 1 cup cannellini beans, drained and rinsed
  • 4 ounces roasted red pepper, julienned
  • 4 teaspoons Lawrys ® Mediterranean Seasoning, Touch of Sea Salt
  • 1 cup Kitchen Basics® Unsalted Vegetable Stock
  • 2 cups arugula leaves
  • 1/4 cup feta cheese, crumbled
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In This Recipe

Mediterranean Seasoning, Touch of Sea Salt

Lawry's®Mediterranean Seasoning, Touch of Sea Salt
Tags
Lawry's European Italian Mediterranean Entrées Pasta and Rice Appetizers Sides Snacks Soups Stews and Bowls Tapas Pasta Vegetables Oil Lettuce or Mixed Greens Cheese Sauté Simmer Low Sodium Vegetarian Health & Wellness Catering Everyday Food Trade Show Grab To Go Holiday Quantity Batch Cooking Spring Summer Fall
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