Red Pepper and Mushroom Pasta

Unwilling to stop at the grocery store on the way home and mindful of all the ingredients needing to be used already in my refrigerator, I tried to make something tasty, fairly healthy and clear out the refrigerator as well. Here's the solution I came up with, but I bet you could work some substitutions in as well. It makes two very generous servings.

1 red bell pepper diced
4-5 mushrooms, sliced thin
1 clove garlic minced
3-4 tbsp olive oil, divided
salt and pepper
1 cup canned great northern beans or cannellini beans
8 oz whole wheat fusilli pasta
freshly grated parmesan cheese
2-3 tbsp toasted pine nuts
1/2 cup pesto


Heat the water for the pasta (salt the water a bit) and prepare according to package directions

While the pasta is cooking, heat 2-3 tbsp of olive oil in a medium skillet. Saute red bell pepper, mushrooms and garlic until soft over medium-low heat (about 10 minutes). Drain and rinse the beans and add to the mixture for the last 2 minutes to heat through.

Drain the pasta and mix in the pesto. Add 1-2 tbsp olive oil if needed for better blending (will depend on the thickness of the pesto). Toss the pasta with the vegetable mixture and serve topped with parmesan cheese and toasted pine nuts.


Note: I toast pine nuts on a cookie sheet in a 350 degree oven for about 15 minutes. Shake the pan a couple times while the pine nuts are in the oven and keep an eye on them to make sure they don't burn. Also, you can buy prepared pesto, but I make my own during the spring and summer and freeze.