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Wine and Food Pairing Salad
Glass of WinePairing to compliment each other

Selby 2009 Russian River Valley Chardonnay and Pasta e Fagioli

Presented by: Max and Kent Girard

Pasta e Fagioli

1 tbsp. olive oil
6 ounces hot turkey Italian sausage
1½ tbsp. bottled minced garlic
1 cup water
1 (16 oz.) can fat-free, lower sodium chicken broth
1 (8 oz.) can no-sale-added tomato sauce
1 cup uncooked small seashell pasta (about 4 ounces)
½ cup grated Romano cheese, divided\
1½ tsp. dried oregano
1/8 tsp. salt
¼ tsp. white pepper
2 (15 oz.) cans no-salt-added cannellini or other white beans, drained
Minced fresh parsley (optional)
Crushed red pepper (optional)

Heat oil in a large saucepan over medium-high heat. Add sausage and garlic; sauté 2 minutes or until browned, stirring to crumble. Add water, broth, and tomato sauce; bring to a boil. Stir in pasta, ¼ cup cheese, oregano, salt, pepper, and beans; bring to a boil. Cover, reduce heat, and simmer 8 minutes or until pasta is done. Let stand 5 minutes; sprinkle with remaining ¼ cup cheese. Garnish each serving with parsley and red pepper, if desired.

Makes 6 servings (serving size: 1 cup soup)

Nutrition per serving: 254 calories, 15g protein, 9.2g total fat (2.2g sat., 1.7g mono, 0.4g poly ), 27.1g carbohydrate, 6g fiber, 23mg cholesterol, 570mg sodium, 3.4mg iron, 173mg calcium

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