Sunday, March 16, 2008

Fusilli with Kidney Beans

Don't be fooled by the fancy name. This is just one above plain old Mac & Cheese.
I thought spirals were my favorite Tinkyada pasta until I discovered their Fusilli. Undercook it slightly and you will retain the hollow center of the long, loopy 'curls'. For some reason I think the Kidney beans go best with this type of pasta.
Super super quick. I whip this up all the time on 'crunch' days right before problem sets are due.

I'm trying to post more often, despite not having time to cook up anything better than rice or potatoes with _(insert random vegetable)_.

Serves 1
15 minutes
-medium pot
-can opener
Quick and simple

8 oz. Tinkyada brown rice Fusilli pasta (1/2 of a regular bag)
1 (8 oz.) can Kidney beans (S&W and Bush are GF)-- could use full 15 oz can if you want tons o protein
1/2 c. grated cheddar cheese (or good dairy substitute; I use Galaxy Nutritional Foods Rice shreds)
1/4 c. grated Parmesan cheese (Galaxy N.F. also has good Parmesan substitutes)

1. Bring Fusilli pasta to a rolling boil in 2 cups water. Cook until Al dente (tender, but not mushy; around 8 to 10 minutes).
2. Pour out most of the excess water, reserving about 2 Tbsp (roughly) in the bottom of the pot. Turn heat down to medium low.
3. Open and thoroughly rinse kidney beans. Add to the pasta and gently mix. Heat through (just place back on the burner for an additional 1 to 2 minutes)
4. Once heated, add in the cheddar and Parmesean cheese. Stir well to mix and melt the cheese, fully coating the Fusilli. (Don't break up the pasta!) Eat warm right out of the pot.

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