Spoiler alert: We’ve got a sprinkling of cheese and a buncha nightshades up in here. I usually avoid these things but once in a while do enjoy just a lil bit.
Well, I enjoy it a ton actually but what I mean is, in moderation. 😊
YUM!
Nightshades are not evil like white sugar (yes, there, I said it!) but it may be helpful to avoid them if you’ve got arthritis or autoimmune issues.
They may affect *some* people with ikkies like joint pain. Others will have no problems.
This is why I avoid them but occasionally enjoy in that moderation I mentioned.
“Aaaah, now I get it!”
Glad that we cleared that all up. 😉
. . . . . . . . .
Creamy Cannebeani Pomodoro
- 1 cup brown rice pasta
- 1 can cannellini beans, 15 oz
- 1 Tasti-Lee tomato, medium, quartered
- 1 clove garlic, large, sliced
- 1 tbsp + 2 tbsp olive oil
- Parmigiano-Reggiano cheese, grated
- 1/2 tsp garlic powder
- salt, to taste
- pepper, to taste
- chives, chopped
Cook brown rice pasta according to package instructions. In medium pot, warm beans with 1 tbsp olive oil, garlic powder, salt and pepper to taste. In small pan, brown garlic in 2 tbsp olive oil. Add tomatoes with salt and pepper to taste, mashing til smooth, to make a sauce.
Plate pasta topped with beans in center, surrounded with tomato sauce. Sprinkle Parmigiano-Reggiano over sauce. Top beans with chives.
Enjoy!
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