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BUSH'S® Rockin' Rainbow Pasta
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Brief Description
This recipe was kid-tested, kid-approved by 50 families from across the country on the Bush’s® Beans Moms and Kids Panel.
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Main Ingredient
Beans
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Category: Vegetables
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: deanna
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Posted On: Oct 06, 2013
Number of Servings:
Ingredients:
- 2 tablespoons - extra virgin olive oil
- 3 tablespoons - minced garlic
- 15 ounces - Great Northern Beans, drained or Cannellini Beans
- 3 cups - diced assorted bell peppers (red, yellow and green)
- 1 pounds - penne pasta, cooked according to box directions (reserve the pasta water)
- 4 tablespoons - pepperoncinis (fresh or jarred), cored, seeded, sliced thin
- 5 tablespoons - canned, chopped, black ripe olives
- 4 tablespoons - chopped parsley
- 4 tablespoons - lemon juice
- 4 tablespoons - grated Parmesan cheese
- - Salt and pepper, to taste
Directions:
Heat olive oil in a medium saute pan over low heat. Add garlic, cook 3 minutes. Increase heat to high, add beans and peppers. Saute 5 minutes, season with salt and pepper. Meanwhile, cook pasta in a large pasta pot according to directions.
Drain cooked pasta and reserve 1/2 cup of pasta water. Add pepperoncini, olives, parsley, lemon juice and bean and pepper mixture to the large pasta pot, add pasta and water, toss well. Add salt and pepper to taste. Pour in a large serving bowl and sprinkle Parmesan cheese on top.
Serve hot or cold. Let sit in refrigerator for 1 hour to serve cold.
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