Provided by Molly O'Neill
Categories dinner, pastas, main course
Time 1h
Yield Four servings
Number Of Ingredients 12
Steps:
- Drain the beans and place in a medium-size saucepan. Cover with water and bring to a boil. Reduce the heat and simmer until tender, about 40 minutes. Drain and set aside.
- In a medium-size skillet, heat the olive oil over medium heat. Add the celery, garlic, red pepper flakes and potato and cook until tender. Meanwhile, bring a large pot of lightly salted water to the boil. Add the pasta and cook until just tender. Drain and set aside.
- When the vegetables are tender, add the chicken broth, stirring to scrape up any browned bits. Place the pasta in a large bowl. Add the vegetable mixture, the beans, tomatoes and basil and toss well. Season with salt and pepper. Divide among 4 plates and sprinkle with Parmesan. Serve immediately.
Nutrition Facts : @context http, Calories 500, UnsaturatedFat 4 grams, Carbohydrate 91 grams, Fat 6 grams, Fiber 11 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 757 milligrams, Sugar 7 grams
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