Serves 2
Calories: 665
Carbs: 70 g
Fiber: 17 g
Protein: 24 g
Garde: B
FRY about 4 minutes
30 g oil
100 g onion, sliced thinly
ADD, FRY and COVER for about 4 minutes
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)
ADD and SIMMER about 5 minutes
1/4 cup RESERVED PASTA WATER
150 g pasta, al dente with reserved water
150 g pinto beans, rinsed and drained
S&P
ADD and STIR OFF HEAT
20 g Romano, finely grated
75 g olives, diced
1/2 cup basil, sliced
PLATE and FINISH
20 g Romano, finely grated
10 g oil, drizzled