One of my favorite quick meals. Throw some pasta in a pot, open a can of beans, slice up some garlic and that just about takes care of the hardest part of this meal. This summer, we have needed a ton of quick meals, usually at lunchtime. Just because it’s summer, doesn’t mean we slow down.
With summer swim meets, we definitely had our fair share of quick dinners, but with day camps, we always needed quick lunches. There were many, many days where we would get home right at lunchtime and I always had to scramble to get food to the hungry brood.
I head to the pantry. I always say that you can make a lot of meals by simply having a well stocked pantry. Pasta, rice, quinoa and beans are my go-to foods. I can make a ton of meals with just 2 of those 4…and so can you.
Some of the flavor punches you can add are: pestos, vinaigrettes, herbs, salsa, sun-dried tomatoes – almost all of these can come from your pantry.
This pasta dish is simple and it’s good! The sauce is simple extra virgin olive oil, salt, pepper, and a some pasta water. It also doesn’t require any special cooking skills, just don’t burn the garlic:)
- 8 ounces angel hair pasta
- 1/4 cup extra virgin olive oil
- 3 large cloves of garlic, minced
- 1, 15 oz can cannellini beans, drained and rinsed
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh oregano
- 1/4 cup shredded parmesan cheese
- Cook pasta according to package directions
- While pasta is cooking, add olive oil to a skillet over medium heat
- Add garlic, salt and pepper and sauté for 1-2 minutes
- Add beans and stir
- Save 1/2 cup of pasta water and drain pasta
- Add pasta to the skillet
- Add chopped fresh herbs, half of the parmesan cheese, and the 1/2 cup of pasta water
- Toss until evenly coated
- Serve with remaining parmesan cheese