Black Bean Rotini with Summer Vegetable Ragu

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Have you ever had black bean pasta? My sister had a bag of Trader Joe’s Organic Black Bean Rotini sitting in her pantry and I HAD to test it out. It’s made out of 100% black beans that have been dried, ground into a flour and shaped to form the rotini. This makes it totally gluten free. It’s also packed with protein (14g per serving) and fiber (15g per serving) to help keep you full and satisfied. I’ll admit I was a little hesitant. I’ve tried gluten free pasta before and found the texture to be gummy. As long as you stick to the cooking time on the package and don’t overcook, the pasta holds up pretty well. I rinsed mine with cold water right after draining and they reached a happy medium between not clumping together and not falling apart. So whether you avoid gluten or just want some added nutrients in your favorite pasta dish, these are a solid staple to have.

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The actual term ragu means a meat based tomato sauce. For mine, I skipped the meat and used up some summer veggies I had in my fridge. I sauteed red onion and garlic, then added fresh broccoli, yellow squash ribbons, a can of fire roasted tomatoes, and red wine.

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I simmered the sauce down, seasoned with salt and pepper, and served over a bed of the cooked pasta.

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My kitchen smelled AMAZING while the sauce was hot and bubbly and the squash ribbons almost look like tagliatelle.

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The deep purple color of the pasta adds a really cool element to the dish that makes it look much more impressive than it is. Super easy, cheap, and healthy!

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I very quickly piled on a ton of nutritional yeast and gobbled up this dish. Plus, when you cook with wine, you have to drink a glass too (that’s just how it works.) What are your go-to alternative pastas?

Black Bean Rotini with Summer Vegetable Ragu

Ingredients

  • 1 package of black bean rotini (or pasta of your choice)
  • 1/2 red onion, diced
  • 1 clove garlic, diced
  • 1/2 cup red wine*
  • 1 14.5oz can fire roasted diced tomatoes (No salt added)
  • 2 large stocks of broccoli, cut into florets and stalks peeled and chopped**
  • 1 medium yellow squash, peeled into ribbons
  • Salt and pepper to taste

Instructions

  • Cook pasta according to package directions and set aside. I rinsed my black bean pasta in cool water after cooking.
  • Heat a nonstick skillet over medium heat. Add red onion and garlic and sautee for 5-7 minutes until they begin to stick to the pan.
  • Turn the heat down to medium-low and add red wine and canned tomatoes. Let simmer for 8-10 minutes.
  • Add broccoli and squash ribbons and toss to combine. Cook for another 5 minutes until all the squash softens and all ingredients are coated with sauce.
  • Season with salt and pepper to taste.
  • *You can sub balsamic vinegar if you don't have red wine
  • **If using fresh broccoli, give it a quick blanch before adding to the sauce
http://www.daniellejudson.com/black-bean-rotini-with-summer-vegetable-ragu/

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