Canellini Farfalle (Bow tie Pasta) : 30 Minutes and Under Meals

There is nothing better than the meals which are quick, healthy and made under 30 minutes. We all want that, right? The best part is we all know these kind of meals but sometimes a hint helps. Besides doing guest posts, organizing this and participating there…creating quick desserts and interesting recipes….this 30 minutes and under meal is a sucker for me. Say no to the take outs on those busy weeknights and have a healthy, hearty and wholesome meal right at home…that works well not only on your figure but on your budget as well. Now that makes more sense, right?

Well just for the information, working on interviewing some interesting people in the food industry that I have come across. Also, preparing a list for my readers for must haves in the refrigerator and pantry and grocery shopping list that can take you far on the multiple menu planning and make it convenient to have a variety on the dinner table. Stay Tuned!

Pssssst…just had a Chinese take out…but that is a weekday binge ;))))).. How only few bites of those Chinese take outs are so gastronomically satisfying and the rest is a punishment and guilt :(. Sorry! Do not mean to offend anybody here!

This Canellini Farfalle is quick, light and no non sense meal. A meal like this will leave you a room for little dessert as well towards the end. Eat it as is or pair with some quick cheese crostini or a simple garden salad. This meal has proteins, carbs and fiber which makes it a complete meal. An excellent dish to be eaten warm, cold and pack for lunches to the school.

Ingredients :

Oil : 1 tbsp
Farfalle or Bow-tie Pasta : 3 cups, cooked. The recipe includes the cooking time of the pasta as well. I normally boil the whole pack and use some for the current meal and save the rest for later go to quick mix and match for the kids.
Canellini Beans : 1/2 cup. They are also known by the name of great northern beans or navy beans.
Onion : 1/2 cup chopped
Garlic : 3 pods chopped
Bell peppers or Capsicum : 1/2 to 1 cup. If you get the colorful variety then add a bit of all the colors.
Cherry Tomatoes : 1 cup halved or or regular tomatoes chopped small
Zucchini : 1 small chopped, 1 cup
Salt and pepper to taste
Basil leaves : few or use 1/4 tsp of dried basil
Dried Rosemary : 1/4 tsp
Dried Thyme : a dash

Method :

Keep the pot of water on stove for boiling the pasta, as per the given directions. It takes approximately 20-25 minutes from the point that water is kept for boiling till the pasta is al dente. So you get enough time for prep and cooking. Cook the pasta not too soft.

Chop all your vegetables. Takes 5-7 minutes in chopping everything.

In another pan, heat the oil. Add garlic, onion, rosemary and thyme. Sauté for 2 minutes.

Add bell peppers and zucchini. Cook for another 4-5 minutes. Add a ladle full of boiling water from your pasta pan to this pan.

Now put the beans to the vegetable mix. Add salt n pepper to taste. I sometimes add ketchup and soy sauce to it for extra tang.
Add more water from the pasta pan if required. It is starchy water and adds body to the dish. If you plan to choose already poked pasta from the refrigerator, then add plain water…couple of tbsp that’s it!

Add the cooked pasta to the vegetables. Toss well and it is ready to eat. Enjoy!

I had extra so packed for my daughter’s lunch the next day!