A couple of days ago I had been housesitting and came home not wanting to cook anything but was hungry so…
I came up with this really good pasta recipe for lunch or dinner. This obviously has a lot of garlic in it so if you don’t like garlic you can try omitting it, but I cannot vouch for the outcome.
1 large onion, chopped
5 cloves garlic, minced
2 stalks celery, chopped
2 carrots, shredded
1 can Hunt’s Diced Fire Roasted Tomatoes with Garlic
1 can Organic Chili Beans in Sauce
2 cups cooked organic wholewheat elbow macaroni
1/2 teaspoon organic no-salt seasoning
1/2 teaspoon (more or less or not at all) red pepper flakes
Place a small amount of water (1/4 cup) in a medium saucepan and put in your onion, garlic, celery and carrots.
Cook this until all veggies are soft, about 5-7 minutes. Do not overcook.
Add the Hunt’s Diced Fire Roasted Tomatoes and the Organic Chili Beans with their sauce.
In a large saucepan cook the wholewheat elbow macaroni pasta as per directions on the package. When finished drain and put back into the pot. Add the veggie mixture, the seasoning and pepper flakes and voila!!
What I do with this mixture and what you can do if you like is put some pasta on each plate and pour some sauce over it. This is the first serving. To store this dish in the refrigerator mix the veggies and the pasta together. Lunch for the next day is ready after warming up the mixture a bit. It’s delicious either way.