My friend Ralph Gorgoglione in Los Angeles, California was kind enough to share his recipe for Pasta Fazoule. I plan to try Ralph's recipe in the weeks to come. We're expecting a winter storm, so this would be a perfect meal for a cold winter day!
So I'm making Pasta Fazoule tonight. A great dish for vegetarians and non-vegetarians
My Mom and Grandma used to make pasta fazoule often. Back then I didn't like it as much as I do now.
It's a great dish that a majority of people enjoy.
I personally make it just a slight bit healthier by using whole wheat pasta.
Here's my recipe that I've developed:
16 oz. whole wheat elbow pasta
1 can diced tomatoes
3-4 large leaves of fresh chopped basil
1 can white northern beans, drained
1 small chopped zucchini squash
grated romano cheese
1 envelope Mrs. Grass or Knorr Vegetable Soup Mix
1/2 cup olive oil
1 tablespoon finely chopped garlic
1/4 cup finely chopped onions
Use a good amount of olive oil to start and saute the onions and garlic. Add in the chopped zucchini and saute for a minute more. Then add the diced tomatoes and chopped basil. Saute for one more minute, then add the drained white beans and vegetable soup mix. Saute for one last minute, then add the cooked whole wheat pasta, remaining olive oil and turn off heat. Sprinkle individual servings with grated romano cheese to taste.
This is probably one of the healthiest dishes you can prepare. There's plenty of protein in this from the white beans, and the whole wheat pasta is so much better for you than the mushy traditional semolina type.
The Foerster Team
Rocky Mountain Real Estate Advisors