Dairy Free Meal Prep: Easy, Budget-Friendly Meals to Cook, Prep, Grab, and Go by Silvana Nardone

Author:Silvana Nardone
Language: eng
Format: epub, azw3, mobi
Publisher: Rockridge Press
Published: 2020-05-18T18:30:00+00:00

GLUTEN-FREE OPTION NUT-FREE SOY-FREE

Pasta with Rosemary, Bean, and Bacon Ragout

Makes 4 servings

I spent dozens of my childhood summers with my Italian grandfather, cooking with him in his Roman kitchen. This hearty dish is a take on his traditional Italian pasta e fagioli, or pasta with beans.

PREP TIME: 10 minutes

COOK TIME: 20 minutes

Salt

12 ounces (about 3 cups) regular or gluten-free macaroni 2 bacon slices, chopped

1 head escarole, cored, halved, and cut into strips 1 tablespoon chopped fresh rosemary

2 garlic cloves, smashed

½ cup regular or gluten-free chicken broth or water 1 (15-ounce) can regular or gluten-free cannellini beans, rinsed and drained

1. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook for about 9 minutes, until al dente.

Reserve ¼ cup of the pasta cooking water, then drain the pasta.

2. In a medium saucepan over medium-high heat, cook the bacon for about 6 minutes, until the fat renders. Add the

escarole, rosemary, and garlic. Cook for about 4 minutes, until the escarole is wilted and the garlic is softened.

3. Add the broth and beans. Cook for about 5 minutes, until the beans are warmed through. Taste and season with salt.

4. Place the macaroni in a large bowl and add the bean ragout.

Stir well and add enough of the reserved pasta cooking water to provide a little broth. Let cool.

STORAGE: Divide the ragout among 4 medium resealable microwave-safe containers. Cover, label, and refrigerate for up to 4 days.

REHEAT FROM THE FRIDGE: Remove the lid on the ragout container and microwave on high power for about 3 minutes, until warmed through.

INGREDIENT TIP: Feeling fancy? Top the ragout with about 1 pound cooked medium shrimp.

Per Serving: Calories: 463; Total fat: 6g; Carbohydrates: 80g; Cholesterol: 10mg; Fiber: 9g; Protein: 20g; Sugar: 6g

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