Olive and Orange Pasta

Serves 2 

Calories: 665 

Carbs: 70 g 

Fiber: 17 g 

Protein: 24 g 

Garde: B

1. FRY about 4 minutes

   1. • 30 g oil

      • 100 g onion, sliced thinly

2. ADD, FRY and COVER for about 4 minutes

   1. • 3 cloves garlic, crushed

      • 1/2 T orange zest

      • 1/2 t oregano

      • 1/2 t basil

      • 1/2 t Herbs de Provence

      • 1/8 t Aleppo peppers

      • 1/4 cup orange juice

      • 450 g diced tomatoes (1 can)

3. ADD and SIMMER about 5 minutes

   1. • 1/4 cup RESERVED PASTA WATER

      • 150 g pasta, al dente with reserved water

      • 150 g pinto beans, rinsed and drained

      • S&P

4. ADD and STIR OFF HEAT

   1. •  20 g Romano, finely grated

      • 75 g olives, diced

      • 1/2 cup basil, sliced

5. PLATE and FINISH

   1. • 20 g Romano, finely grated

      • 10 g oil, drizzled