Pasta with Beans

I cut this recipe out of Southern Living years ago. It was submitted by Karen C. Greenlee of Lawrenceville, Georgia. It's a nice meatless meal, and I love it.

Pasta with Beans

1 (15-ounce) can tomatoes, undrained
1 onion, chopped
1 carrot, diced
2 garlic cloves, minced
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh or 1/4 teaspoon dried basil
1 teaspoon dried oregano
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons sugar (optional)
1 (16-ounce) can cannellini or white kidney beans, rinsed and drained
8 ounces elbow macaroni, cooked
2 tablespoons butter
1/4 cup shredded Parmesan cheese
Garnish: fresh basil sprigs

Drain tomatoes, reserving 1/4 cup liquid. Chop tomatoes.

Saute onion and next 5 ingredients in hot oil in a large skillet over medium-high heat until onion is tender. Add tomatoes, reserved liquid, salt, pepper, and if desired, sugar. Cover, reduce heat, and simmer 10 minutes. Stir in beans; cover and simmer 10 minutes.

Toss cooked macaroni with butter; top with bean mixture, and sprinkle with Parmesan cheese. Serve immediately with French bread. Garnish, if desired.

Yields: 4 servings

Julie's Notes:  I successfully found this recipe online. It's from October 1999 Southern Living. You can print it here.

Simple Vinaigrette

This is my go-to salad dressing recipe. We dip our steamed artichokes in it, pour it over steamed asparagus, and dress traditional green salads with it. Last night, however, Abby drizzled it on left-over pasta and I was reminded how good it tastes in pasta salads as well.

Simple Vinaigrette

6 Tbsp. canola oil
4 Tbsp. red wine vinegar
1/2-1 tsp. Grey Poupon mustard
1/2 tsp. dill weed
1 clove garlic, crushed
pinch of sugar (optional)
salt and pepper to taste

Whisk together in a bowl (or a blender) and pour over prepared salad or vegetables.

Julie's Notes: I usually don't measure anything but the oil and vinegar, but I gave my best approximation.