Tag: tomatoes

Summer Harvest Linguine with Cannellini Beans

Whole Grain Linguine with Wheat Beans and Summer Vegetables

A somewhat unlikely duo, beans and pasta are an odd sounding but much loved combination in my repertoire. The beans contribute protein to an otherwise carb-heavy meal, offering a delightful change in texture, and a rich, hearty flavor. This Italian inspired dish uses creamy cannellini beans and whole wheat linguine as a canvas for sautéed summer vegetables (heirloom tomatoes, eggplant, and Tuscan kale). Grated parmigiano reggiano and fresh basil round out the meal.

Late Summer Farmers Market Vegetables

^^ Fresh from the farmers market! Pro tip: Pick up your eggplants and tomatoes now, before they retire for the season

Sauteed Summer Vegetables

Whole Grain Linguine with Tuscan Vegetables

^^ This recipe is great for entertaining, and was the first meal I served on my new roof patio

Summer Harvest Linguine with Cannellini Beans

Serves 4

Ingredients

  • 8 oz whole wheat linguine
  • 2 tablespoons plus one teaspoon olive oil, divided
  • 1 medium onion, chopped
  • 1 medium to large eggplant, chopped
  • 4 large heirloom tomatoes
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1 15 oz can cannellini beans (or other white bean), drained and rinsed
  • 1 bunch Tuscan kale
  • 1/4 cup grated Parmigiano Reggiano
  • 1/4 cup fresh basil, cut or torn into ribbons

Method:

  1. Cook linguine according to package instructions. After draining, toss the pasta with one teaspoon olive oil (to prevent noodles from sticking) and set aside.
  2. Heat the remaining two tablespoons of olive oil in a large skillet over medium high heat. Add the onion and eggplant.
  3. While the onion and eggplant are softening, chop the tomatoes.
  4. Once the tomatoes are chopped, add them to the skillet (the eggplant will have absorbed all of the oil by this point, so the pan will need the liquid from the tomatoes).
  5. Add the garlic, salt, oregano, and cannellini beans, stirring occasionally.
  6. While the vegetables are cooking, remove the kale leaves from their stems and tear or chop into bite sized pieces.
  7. Add the kale to the skillet, stirring until kale is wilted.
  8. Dive the pasta among four plates, then top each plate with the vegetable mixture. Garnish each plate with one tablespoon each parmigiano reggiano and fresh basil.

Whole Wheat Linguine with Summer Vegetables

Nutrition per Serving: 510 calories, 12g fat (2g saturated fat). 23g protein, 86g carbohydrates (20g fiber, 15g sugar*), 4mg cholesterol, 435mg sodium, 233% Vitamin A, 250% Vitamin C, 31% Calcium, 37% Iron

*none are added sugars

– Kelly

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Current Obsessions

Long time, no see, my friends! As summer craziness flickers out and we settle into fall routines, here are some of the things that I can’t get enough of lately.

Tomato Ricotta Toast

Tomato & Ricotta Toast

Toast is definitely becoming a “thing” now, but mashed avocado aside, this seasonal combination is definitely my favorite. Forget the cold, flavorless orbs you find on salad bars year round. Cherry tomatoes fresh from the garden are a food like no other, and their puckering sweet flavor promptly puts an end to the fruit vs. vegetable debate that haunts this ubiquitous crop. The best way to enjoy these summer gems is to pile them on crusty whole grain toast that’s been slathered with part skim ricotta, lightly drizzled with olive oil, then topped with a handful of fresh basil and a tiny sprinkle of salt and dried oregano.

Fastachi Mixed Nut Butter

Fastachi Mixed Nut Butter // $7.99- $15.99

Different nuts and seeds each have a unique nutrient profile, which is why it’s important to have a variety of these superfoods in your diet. This is also why I get paralyzed in the nut butter aisle at Whole Foods every couple of weeks. Thankfully, I came across this mixed nut butter, which boasts an impressive lineup of roasted nuts (hazelnuts, pecans, almonds, pistachios, peanuts, cashews, and walnuts), without the unnecessary added oils or sugars. All of the women that sit near me at work keep a stash of it, as it’s conveniently sold at the Copley Farmers Market (Tuesdays and Fridays) and at their charming Beacon Hill storefront. For those outside of Boston, you can also order online, or try making your own.

Biking in Back Bay, Boston

Biking to Work 

Yes, I wear a helmet; yes, there are bike lanes (most of the way); and yes, it can be scary. But it’s also really, really fun, not to mention the fastest way to get around the city. I got my bike in July, but it wasn’t until I moved to Brookline this September that I really started getting brave about riding on Boston roads. Now it’s my primary mode of transportation to and from work, and increasingly for other trips as well. If the FitBit registered pedaling, we’d be golden.

Produce Candles

Produce Candles // $20

Pretty much anything produce themed is an instant hit with me, and these charming candles are no exception. I first spotted them while browsing Milly & Grace in Nantucket, but was delighted to find them at my happy place (Brookline Booksmith) at a slightly cheaper price. The rhubarb scent smells phenomenal, although I’m also smitten with the earthier ones like kale (how could I not?!) and mint.

What’s on your radar lately?

– Kelly