Eat For Your Health: Lemon Navy Bean Pasta (V)

Protein Punch...

My mom made dinner most nights when I was growing up and Wednesday was ALWAYS pasta night.  I don't eat pasta that frequently anymore, but it still holds a special place in my heart.  When I do make it, I attempt a healthier version that is still just as comforting.  This particular recipe is super quick and easy- perfect for a busy weeknight.  You can make it with any type of pasta you choose.  I used a gluten free, vegan version (it's Kosher and GMO-free too!) from Al Dente Pasta Company made with brown rice flour and white beans, making it high in fiber (6g) and protein (7g). The beans give this dish an extra protein punch.  

gluten free pasta

Gluten-free pasta varieties are readily available at most grocery stores today. I also order a lot of my non-perishable food items from Amazon or Thrive Market.  You can get the pasta I used here

vegan gluten-free pasta

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Makes 4 servings

What you'll need:

  • 2 cups of uncooked pasta
  • 1/4 cup olive oil
  • 2 cloves garlic, finely chopped
  • 1 medium red bell pepper, chopped
  • 1 pound asparagus, cut into 1-inch pieces
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon sea salt or himalayan salt
  • 1/2 teaspoon freshly ground pepper
  • juice from 1/2 lemon
  • 1 can (15 oz) of navy beans, rinses and drained

What you'll do:

  • Cook and drain pasta as directed on package.
  • While pasta is cooking, heat oil in 12-inch skillet over medium-high heat.  Sauté the garlic for 1-2 minutes. Add bell pepper, asparagus, lemon peel, salt, pepper and lemon juice, stirring occasionally, until vegetables are tender (about 10 minutes).
  • Stir in the beans and cook until hot.  
  • Add pasta; toss with vegetable mixture.
Vegan gluten-free pasta
Vegan gluten-free pasta

Recipe adapted from Betty Crocker Vegetarian Cooking