Pasta e Fagioli

We’ve just returned home from a whirlwind trip to Vancouver to meet the newest member of our family, a gorgeous little red-headed girl named Fern (or perhaps it will be Fyrne; the spelling has yet to be determined) who captured our hearts the moment we met her. Zander had a great time gently “petting” Fern and playing with his other cousin, Ella, who is also a spirited little red-headed beauty. As usual, the visit was far too short, but we’ll be seeing them all again at Christmas, and we are looking forward to that already.

This morning, we had a great play date at our house with four of Zander’s friends. And now, while he naps peacefully in his own little bed, I am focused on setting my goals for this week:

Goal #1: Portion control: No more Thanksgiving-sized pig-out portions!

Goal #2: Daily exercise: Fit Moms For Life (FMFL) weight-training DVD on Monday, Wednesday, Friday, and Sunday. Walking and/or yoga and/or pilates on Tuesday, Thursday, and Saturday.

For tonight’s family dinner, Zander and I will be making pasta e fagioli (which I’m told is pronounced “fazool”), a tasty dish with pasta, garlic, olive oil, plum tomatoes, and cannellini beans. This is usually one of Zander’s favorite combos, and he loves helping me in the kitchen. I’ll post the recipe and a photo below (once we’ve made the dish).

For now, I’d better start tackling the mountain of laundry that awaits me downstairs and put on my sweats so I won’t “forget” to do today’s workout. No excuses!!

Happy Monday to all! xoxo

20111128-203019.jpgPASTA E FAGIOLI

2 Tbsp olive oil
6 cloves fresh garlic, minced (I used 12)
2 lbs plum tomatoes, diced
1/4 white cooking wine (or vegetable broth) (I used wine)
1/2 tsp dried thyme
1/2 tsp dried oregano
1 tsp sea salt
black pepper to taste
16 oz can cannellini beans (I used a 25 oz can)
1/2 lb pasta (mini-tubes or shells recommended, but I used spirals, because that’s what I had on hand, and they absorbed the sauce deliciously)

Saute garlic in olive oil for about 1 minute, until fragrant. Add tomatoes, wine, thyme, oregano, salt, and pepper. Bring to a boil, then lower heat and cook about 20 minutes until tomatoes are broken down and sauce is reduced and thickened.

While sauce is cooking, boil pasta according to directions on package.

Once sauce is thickened, simmer on low heat to keep warm. Add beans and pasta, mixing gently, and serve when beans and pasta are heated through (about 3 minutes).

Buon appetito!

CREDIT:  Slightly adapted from Veganomicon: The Ultimate Vegan Cookbook

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About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
This entry was posted in Daily Life, General, Miscellaneous, Recipes. Bookmark the permalink.

One Response to Pasta e Fagioli

  1. Pingback: 2013 Retrospect: Fondest Recipes | Get Sconed!

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