Sensible Pasta

FSP (frequently snubbed patron)

Nowadays I rarely eat in Italian restaurants for the following reasons:

I am vegetarian and there is hardly any inspirational dishes
It is probably because there are not many requests for vegetarian options. There is really no effort to please us compared to patrons who order from the rest of the menu
The first choice is pasta primavera which is just some heated canned sauce over pasta garnished with two fresh basil leaves. It cost the same as a meat dish that requires effort in the kitchen
The second choice is eggplant parmesan. This is usually a thick slice of eggplant lost in a lump of fried flour and bread crumbs with some parmesan cheese. There is effort for the money but generic taste.
These dishes have a lot of carbs, no vegetables, and no protein.
It is easy to provide a well balanced, tasteful dish for vegans/vegetarians - the reason for this recipe
You can easily vary the beans, the veggies, the pasta, the sauce, and the herbs to create an endless different version of this recipe. They will all taste very different
For two

Ingredients

Clockwise from top: plum tomatoes (fresh, home garden), cannellini beans (can, well washed), fresh green beans and zucchini, garlic and onions

Heat saucepan, add olive oil (your choice of oil), add beans when hot and saute. Cook with lid closed for all steps. I sprinkle salt and freshly ground pepper at every step with added vegetables

When beans half done add zucchini. After 5 min add onions and garlic and stir several times during cooking (add salt and pepper - just once)

When cooked add tomatoes and continue to cook. I add a lot of siracha (I like it hot)

Add pasta water to create the consistency you prefer (you will be adding the beans). Before adding use the back of the fork to press down on the beans to create some paste like texture which will help thicken sauce. Add to the saucepan and stir

Cooked dried angel hair pasta

herbs

Fresh oregano and basil (home grown). Add to the sauce and cook for two minutes, stirring several times. I cut the oregano fine and leave the basil whole

The Dish (Vegan)

Pasta and Sauce with Beans, Veggies, Tomatoes and Herbs

The Dish (Vegetarian)

It tastes good also with parmesan cheese

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