Before meatless eating was as popular as it is today, pasta night meant that all vegetarians got was spaghetti and meatballs without the meatballs. A little dull, right? Well, here’s a version of pasta night that everyone can enjoy.
Sarah’s Tip of the Day:
First, get a pot of pasta shells cooking. Then make a simple tomato sauce out of olive oil, onion, garlic, canned tomatoes, red pepper flakes, and a bay leaf. The final touch is what I like to call “magic beans” — cannellini beans kicked up with some garlic, lemon zest and juice, and parsley. Serve all three of these elements together and top with some grated Parmesan — you won’t believe what an easy, delicious dinner it is! Watch the video, and I’ll show you the secret to adding flavor to canned beans, and why pasta water should be your secret weapon in the kitchen.
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Recipe Ingredients:
Salt and pepper
1/2 pound medium shell pasta
3 tablespoons olive oil, divided
1 small yellow onion, minced
2 cloves garlic, thinly sliced, divided
1 can (28 ounces) diced tomatoes
1/4 teaspoon red pepper flakes
1 bay leaf
1 can ( ounces) cannellini beans, rinsed and drained
1 teaspoon zest, plus 2 teaspoons juice from 1 lemon
1/4 cup rough chopped fresh parsley
1/4 cup grated Parmesan
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Nutritional Info:
Per serv (serves 4): 458 cal; 13 g fat; 16 g protein; 67 g carb; 8 g fiber
More Vegetarian Recipes:
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Pasta with Tomato Sauce and Lemony Beans | Everyday Food with Sarah Carey

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