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A Taste of Tuscany Pasta Bowl Recipe

 
McCormick for Chef No Photo

A reduced sodium pasta dish made with whole wheat pasta and healthy vegetables.

Yield: Yields 4 servings


*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4) 24 Servings Resized (xx) Servings
Ingredients Quantities Instructions
whole wheat farfalle pasta 8 oz In an eight quart stock pot bring 1 gallon of water to a boil. Cook farfalle until al dente. Heat oil in a large sauté pan over medium- high heat. Sauté red onions for two minutes then add cannellini beans and roasted red peppers cook 2 minutes. Add seasoning and vegetable stock and bring to a simmer. Add pasta and cook until pasta is hot. Add arugula and toss to just wilt the arugula. Portion pasta among four pasta bowls and garnish each with one tablespoons of feta cheese.

extra virgin olive oil 1 tbsp
red onions, julienned 4 oz
cannelini beans, drained and rinsed 1 cup
roasted red pepper, julienned 4 oz
Lawry's Touch of Sea Salt Mediterranean Seasoning 4 tsp
no salt added vegetable stock 1 cup
arugula leaves 2 cups
feta cheese crumbles 1/4 cup
Ingredients Quantities Instructions
whole wheat farfalle pasta 3 lb In an eight quart stock pot bring 1 gallon of water to a boil. Cook farfalle until al dente. Heat oil in a large sauté pan over medium- high heat. Sauté red onions for two minutes then add cannellini beans and roasted red peppers cook 2 minutes. Add seasoning and vegetable stock and bring to a simmer. Add pasta and cook until pasta is hot. Add arugula and toss to just wilt the arugula. Portion pasta among four pasta bowls and garnish each with one tablespoons of feta cheese.

extra virgin olive oil 6 tbsp
red onions, julienned 1 1/2 lb
cannelini beans, drained and rinsed 6 cups
roasted red pepper, julienned 1 1/2 lb
Lawry's Touch of Sea Salt Mediterranean Seasoning 1/2 cup
no salt added vegetable stock 6 cups
arugula leaves 12 cups
feta cheese crumbles 1 1/2 cups
Ingredients Quantities Instructions
No Resize Selected
Chef's Tip: If arugula is not available spinach is a healthy substitute.

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