Cannellini pasta & vegetable casserole Recipe

8 ounces (1/2 package) organic 100 percent whole-wheat (I used Bionature brand) spaghetti or other pasta

1-2 teaspoons olive oil

3 ribs of celery, diced

1 onion, diced

1 teaspoon Italian seasoning

pinch of sea salt

1/3 cup organic sun-dried tomatoes (I used Jacob’s Farm brand)

2 cups cannellini beans (one 15-ounce can; I used Westbrae Natural Vegetarian Organic Cannellini Beans)

Optional: 1/4 cup capers (I used Mediterranean wild capers)

Cook pasta according to package directions. Drain and set aside.

In a cast-iron skillet, heat oil on high flame. Add onion, celery, salt and seasoning. Saute 2-3 minutes. Add sun-dried tomatoes and saute another minute. Turn off flame. Add spaghetti and drained beans and toss well. Add capers at this point if using them.

Put into a 9 x 13 casserole dish and serve. Serves 4-6.

(Rice noodles can be substituted for the whole-wheat noodles to make this recipe wheat- and gluten-free.)

I served my casserole with a simple salad made from romaine lettuce (2 small heads), 1 grated carrot, 2 sliced scallions and 3 sliced red radishes, tossed with my favorite easy dressing – a splash of olive oil, another of golden balsamic vinegar and a pinch of sea salt (or a splash of tamari wheat-free soy sauce).

My husband Tom (a long-time runner and cyclist) gave this dish the thumbs up and asked for seconds. For more recipes, visit my blog, becomingwhole2.com.

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