Cannellini beans are my current obsession. I love how creamy they are; they TASTE fattening and rich but are very low in fat, high in fiber and protein and mineral-rich. They are the perfect addition to or base for many fall recipes.
With Whole Grains Month on the brain, I started out with a base of whole wheat pasta and built a delicious, simple sauce that was ready in less than half an hour.
2 cups chopped tomatoes, the last of my heirlooms
1 small red onion, chopped
1 whole head of garlic, smashed and diced into tiny pieces
1 cup sweet garlic red peppers
1 can Cannellini beans, drained and rinsed
1 box whole grain rotini (makes enough for at least 3 leftover servings, perfect for lunch!)
25 medium shrimp, cleaned
4 cups baby spinach
I started by simmering the red onion in olive oil on low for about 5 minutes to make sure that it was cooked through before adding the garlic, tomatoes, peppers, and shrimp. When the shrimp was pink on one side, I flipped them and then added the Cannellini beans to the mix
Everything simmered together for a few minutes, and I tossed in some crushed red pepper, garlic powder, and black pepper. Then I added in the spinach and just let it sit on top of everything to wilt ever so slightly. When the shrimp were cooked through, I took a scoop of pasta and a heaping ladle-full of shrimp and sauce and mixed them together in a bowl.
SO GOOD! All of the flavors melded together, the sauce thickened a little bit, and the pasta had a nice bite to it but quickly soaked up the remainder of the sauce. This meal was so warm and hearty and so tasty, the perfect thing for a dark and rainy night. I will be making it again.
Speaking of Whole Grains Month, have you entered my giveaway?