Monday, April 2, 2012

Pasta, Greens, & Beans

We made this for dinner a while back. It was our second time trying this recipe and it was great again! I tore the recipe out of a magazine ages ago.  I didn't take any in-progress pictures, because I was trying to get dinner on the table quickly. My family gobbled this up and we were scraping the pan. I used ham lunch meat because that is what I had on hand, but I think making this to use up a left-over ham would be superb.

I loved it because it was simple, used basic ingredients, and it was a pasta dish (i.e. a toddler's first love) without tomato sauce (i.e. much easier clean-up of said toddler). Good thing there is a picture on recipe website for y'all cause mine isn't the best photo. Can't wait to try the other versions.

8 oz ziti
2 Tbsp olive oil
2 cups chopped onion
1 celery stalk, chopped
3 cups chopped cabbage, preferably savory or napa
1/2 cup chopped ham
1 cup sodium-free chicken or other stock or water
3 cups cooked or canned cannellini or other white beans
Freshly grated ground black pepper
Freshly grated Parmesan

Bring large pot of water to a boil over high heat and salt it.  Add the pasta and cook until tender but not mushy, 8 to 10 minutes; drain and set aside.

While the pasta is cooking, place the oil in a large skillet over medium heat; when hot, add the onion and celery and cook until just wilted, 3 to 4 minutes.  Then add the ham, stock, and beans;  sprinkle with salt and pepper and cook until everything is heated through. - 5 to 7 minutes.  If it seems dry, add a little more stock or water; it should be moist, but not soupy.

Add the pasta to the bean mixture and stir gently.  Taste and adjust the seasoning, sprinkle with Parmesan.

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