Pasta e Fagioli

Sometimes you just want a big bowl of warm, comforting pasta. That sometimes is actually all the time, but I used to spare myself the bowl-full-o-calories by only making it on rare occasions. Then, about a year ago, Daniel introduced me to shirataki noodles, these very interesting noodles of all shapes and sizes, packaged in water, and made of tofu. And they have like five calories. Sing to the heavens, hallelujah!

Last night I made a version of pasta e fagioli with the noodles and, though lacking the toothsome bite of the pasta, it turned out pretty darn good.

Just saute some onions in olive oil until translucent, add a big handful of chopped chard (the traditional recipe features spinach) and saute until the chard is fully wilted. I then mixed in some white cannellini beans (from a can, cheater!) and added it all to the cooked pasta. The nice thing about these noodles is they only take about 3 minutes to cook. The bad thing about these noodles is you have to rinse them in water before boiling and they smell like rotten tofu when you open the package. NOTE: they don't taste like rotten tofu, I promise.

I added tomato sauce courtesy of the LaTyer household and pasta e fagioli a la Lindsey was born. Oh, and I topped it with a little crispy turkey bacon and Parmesan cheese.

This post could have easily been called "my camera sucks but my cooking is really good."