Mediterranean Red Kidney Bean Pasta
A fusion dish pairing CEREN Canned Red Kidney Beans with pasta, olives, and herbs for a nutritious twist.
Ingredients
- 2 cups CEREN Canned Red Kidney Beans (drained)
- 250 g short pasta (penne or fusilli)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- ½ cup black olives, sliced
- 1 teaspoon oregano
- ½ teaspoon chili flakes
- ½ cup grated Parmesan (optional)
- Fresh basil for garnish
Instructions
Cook pasta: Boil pasta in salted water until al dente. Drain, reserving ½ cup cooking water.
Prepare sauce: In a skillet, heat olive oil. Sauté garlic, zucchini, and cherry tomatoes until soft. Season with oregano and chili flakes.
Combine: Add CEREN Canned Red Kidney Beans and olives. Toss with cooked pasta, adding reserved pasta water if needed.
Serve: Top with Parmesan and fresh basil. Serve warm as a Mediterranean-style main dish.







