Some days you just need a recipe that requires only things that you usually have in the pantry or refrigerator. For me, Monday was that day.
My husband had grilled some chicken thighs the day before, but, knowing that my girls aren't the biggest fans of chicken thighs, I wanted a tasty, filling side to go with it. I had a package of Harris Teeter brand Parmesan couscous in the cupboard and noticed a recipe on the side that was very similar to a veggie pasta that I've made from time to time except with the addition of cannellini beans. Realizing that I had pretty much everything on hand except for the zucchini, I gave it a try.
It was delicious. And there are so many ways to switch it up or add other ingredients. Some cooked chicken or sausage would be tasty additions. So would other vegetables like summer squash, grated carrots, cooked broccoli, spinach or other greens, which you'd just warm up or wilt in the skillet. This is a great recipe to use up leftovers that are hanging around your refrigerator.
The recipe had the mix served over couscous, which was delicious. But my older daughter ate it on its own. And I think it also would go great with pasta.
White Bean, Vegetable and Parmesan Saute
2 Tablespoons olive oil
1/2 pound fresh white mushrooms
1 cup of diced vegetables such as zucchini, summer squash, grated carrots, cooked broccoli, spinach or other greens
1 cup of cooked, chopped meat such as chicken or sausage (optional)
1 cup chopped fresh tomato
1/2 cup chopped onion
1 tsp Italian seasoning
1 15 oz can cannellini beans, drained and rinsed
Saute the veggies in the olive oil until soft. Add in the Italian seasoning, beans and cooked meat (if using). Cook until warmed through. Serve with a sprinkle of Parmesan cheese on its own, over couscous or with pasta.
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