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.