Mediterranean Red Kidney Bean Pasta

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.