Ingredients
Units
Scale
- 6 - 8 cloves of garlic - chopped fine
- 8 - 10 fresh mint leaves
- 4 stalks celery - sliced thin with leaves
- 1 small red onion - sliced thin
- 15.5. oz. can of cannellini beans - rinsed and drained
- 3/4 tsp. salt
- 1/2 tsp. red pepper flakes
- Juice of 1 lemon
- 1 lb. of bow-tie - macaroni
- 2 tbs. olive oil
- Vegetable oil - for frying
Instructions
- Prepare the bow – tie macaroni as directed; and drain.
- Combine the sliced celery, chopped garlic and sliced onion.
- Heat a large cast iron frying pan with the olive oil and add the chopped vegetables.
- Sauté until the celery turns a bright green and the onion is softened and the garlic fragrant.
- Remove from the pan and place in a bowl.
- Season with the salt and red pepper flakes.
- Heat a large cast iron frying pan and place 1- 2 tbs. of vegetable oil in the pan and place enough of the cooked bow-ties to cover the bottom of the pan. Allow the bow-ties to become slightly golden and remove and place in the bowl with the sautéed veggies.
- Add the beans to the celery mixture and toss.
- Continue this process until all of the bow-ties are fried.
- Add 1 – 2 tbs. of veggie oil to the pan and place the mint leaves in the pan to slightly fry.
- Add to the dish and toss.
- Add the juice of the lemon; toss and taste for seasoning.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1
