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Recipe: Haricot Beans & Baby Spinach with Spaghetti Print E-mail
The Reluctant Vegetarian   
Wednesday, 29 July 2009
Recipe: Haricot Beans & Baby Spinach withSpaghettiI have to admit that prior to discovering several food intolerances, that included the beloved tomato, our idea of pasta was [and only was] spaghetti or penne with a spicy tomato sauce with peppers and onions. And we loved it! Every tomatoey-peppery-oniony morsel of it.

All of that changed about 5 months ago when I was told to stay the h-e-double-hockey-sticks away from them - and my entire understanding of pasta sort of fell flat on its proverbial face.

Of course I was bummed at first - but then, it was like this whole world of possibilities opened itself up to me: you mean you can put beans and spinach on pasta and it will actually taste good?!

Might not sound so earth shattering to you, but I can honestly say that it was a light bulb moment for me - and the more we tried different variations in pasta, the more we got excited about it.

So why am i telling you all of this? Because it was a huge success to actually throw caution to the wind and just put random ingredients into our pasta - and not one single one revolved around a tomato or pepper.

Consider this more of a suggestion than a recipe, because, we really didn’t follow one, and just threw it all in hoping it would taste good - and, of course, it did.
 

Ingredients:
1 15-oz can haricot beans, drained and rinsed
2 cloves garlic
Large handful of baby spinach (the more the merrier)
1 medium onion, chopped
Olive oil
Pasta of your choice, cooked [we used whole wheat spaghetti]

Directions:
Heat olive oil in large skillet. Add onions and garlic and cook until translucent; about 5 minutes.
Add navy beans and spinach and cook until spinach wilts and turns bright green; about 3-5 minutes.
Add to cooked pasta and toss to coat with olive oil.

Eat and enjoy!

This recipe is vegetarian, vegan, nightshade free, dairy free, cinnamon free, soy free, egg free, treenut and peanut free, and contains no msg. it could also be gluten and wheat free depending on your pasta choices.


‘The Reluctant Veggie’ (aka Emily) became a vegetarian after her husband decided that he wanted to be one. It was either making two lovely dinners a night, to allow her to continue her merry meat-eating habits, or join him... reluctantly. In her blog http://reluctantveggie.com she shares her stories, passions, and lots of delicious recipe ideas.
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