Here is another really easy and yummy pasta. I like it because the orecchiette noodles are different. I believe the name comes from their shape to be “little ears.” Interesting. This is a very light and tasty pasta dish and heats up well as leftovers too! I got the idea from Mario Batali but made it vegan and not spicy!
1 pound orecchiette noodles (cook according to package)
½ sweet onion chopped
1 tablespoon olive oil
1 tablespoon Earth Balance margarine
1 clove garlic minced
About 1 cup celery sliced thin
1 package frozen Italian green beans defrosted and sliced in smaller pieces
Salt & pepper to taste
Frozen Italian green beans defrosted from the package.
sliced in smaller pieces
Sauté the onion in the olive oil and margarine until soft. Add the minced garlic and cook for about a minute. Add the celery and the green beans. Cook until the beans are cooked the way you like them.
Add the cooked orecchiette and stir well. Serve immediately. Add salt and pepper to taste. I like to use my pink Himalayan sea salt and fresh ground pepper. I find the sea salt to be a bit more salty than regular table salt so I use it sparingly. Enjoy.
I bet a little bit of nutritional yeast would be good sprinkled on this too. Hmm.