1 tbs. olive oil
1 medium onion, finely chopped
3 cloves garlic, finely minced
1 tsp. celery seed
1/2 cup water
1 can (14.5 oz.) diced tomatoes with Italian herbs
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp red pepper flakes
1 can (19 oz.) cannelini beans, rinsed and drained
8 oz. ditalini pasta or chili-mac pasta
6 tbs. grated Parmesan cheese
Heat the oil in a medium skillet over medium-high heat. Add the onion, garlic and celery seed. Cook 1 to 2 minutes until softened. Add the tomatoes and water, bring to a boil, lower heat and simmer 20 minutes. Add the beans, remove from heat and set aside.
Cook the pasta according to package directions. Drain, reserving 1/2 cup of the cooking water. Add the pasta to the bean mixture. Add the reserved cooking water (pasta fagioli should be soupy). Serve with grated Parmesan cheese. This recipe makes 6 servings.
A 1 1/3 cup serving of pasta fagioli with 1 tbs. Parmesan cheese is 5 points.
1 box (16 oz.) bow tie pasta
2 cups broccoli, chopped
2 carrots, shredded
1 red or green bell pepper, chopped
1 zucchini, diced
1 small onion, finely chopped
1 jar (26 to 28 oz.) light pasta sauce
Cook pasta according to package directions. Stir in the vegetables during the last 5 minutes of boiling; drain.
Heat the sauce and toss with the pasta and vegetables. Makes 6 servings, 7 points each.