This is a go to recipe for me when I want to eat pasta without red sauce. I am not the hugest fan of heavy cream sauces like Alfredo, however, I am not always in the mood for a tomato based sauce either. This recipe is nice because it makes you think you are eating cream sauce, but there is no added fat to this dish, so dig in! As an added bonus, you only need one pan.
2-3 cloves of garlic, sliced
2 Tbls olive oil
1 tsp dried oregano
one chopped red bell pepper
about 4 cups of hot chicken broth ( I put a carton of broth in a bowl and microwave)
one can of white beans, rinsed and drained
one box of angel hair pasta
salt and pepper to taste
1/4 cup grated Parmesan cheese
In a very large skillet, heat olive oil. Add garlic and oregano. Cook for about 30 seconds. Add the bell pepper, and saute until tender, about 3 minutes. Put the angel hair pasta in the skillet, and toast for about 3 minutes. You need to move the pasta around a little while toasting. Add two ladles of hot broth to the skillet, and stir the pasta. Once the liquid has absorbed, add one ladle of broth. Let the liquid absorb again, and add one ladle of broth. Continue this process, adding one ladle of broth, stirring the pasta, and adding more broth once the previous liquid is gone. Do this until the pasta is cooked, it takes about 10 minutes. Last, add the beans, salt, pepper, and cheese. Stir once more and serve.
Let me know what you think of this one after you try it!