Pasta e Fagioli with Vegetables

We arrived back at our cabin after a day of town errands.  It was late and we were hungry.  I created this recipe, combining two favorite standbys—Pasta e Fagioli and Pasta Primavera—and had dinner on the table in 20 minutes.  It was delicious!

Because this was thrown together, I can’t give measurements.  Besides they don’t really matter.  The proportions aren’t important.  Make as much, or as little, as you like.

Boil two or three handfuls of penne or some other favorite pasta per package directions.

While it cooks, open a can of white cannellini beans (don’t drain them!), wash and chop some broccolini and greens (I used about half a box of pre-washed “super greens”) and halve 10 or so cherry tomatoes.  (You could throw in any other vegetables you happen to have on hand—spinach, kale, zucchini, green beans, etc.)

When the pasta is done, drain it.  Empty the can of beans into the now-empty pasta pot, add the broccolini and greens.  Season with red pepper flakes and garlic powder.  

When the beans are heated and the greens wilted, return the drained pasta to the pot along with the tomatoes.  Heat through and serve.