Penne for Your Thoughts

Here's a recipe for a pasta dish I consider

way up there in terms of comfort food.

A couple of substitutions were made as I had no celery,

(I used grated carrots), and instead of canned beans,

I used some that I had cooked the day before.

I highly recommend adding the parmesan

at the end, if you can have dairy.

It rounds out the flavors nicely.

It's always a good idea to have some cooked beans

in the freezer.  They can be added to so many dishes

to add flavor and texture while stretching your food dollars.

Penne with White Bean Sauce

(Sun Sentinel)

1 pound pasta

1/4 t red pepper flakes

1 t dried basil

1 rib celery, chopped

1/4 C chopped parsley

4 garlic cloves, minced

1 can cannellini beans

1/3 C olive oil

1 large tomato, cubed

Cook pasta al dente.  Heat oil in large skillet. 

Add garlic, pepper flakes and celery,

and cook about 4 minutes.  Add beans, tomato and spices

and cook for 5 minutes until slightly thickened. 

Add parmesan, if desired.