Ingredients:
- 2 tbsp olive oil
- 3 tbsp garlic, minced
- 1 15.5 ounce can Great Northern or Cannelini beans, drained
- 3 cups bell peppers, any colors, diced
- 1 pound penne pasta, cooked according to package directions
- 1/2 cup water, reserved from cooking the pasta
- 4 tbsp pepperoncinis, sliced thin
- 5 tbsp black olives, sliced
- 4 tbsp chopped fresh parsely
- 4 tbsp lemon juice
- 4 tbsp Parmesan cheese, grated
- salt and pepper to taste
Preparation:
Heat olive oil in a medium pan over low heat. Add garlic, and cook for 3 minutes. Increase heat to high and add beans and peppers. Sautee for 5 minutes and season with salt and pepper.Cook pasta according to package instructions. Drain pasta and reserve 1/2 cup cooking water.
Add pepperoncinis, olives, lemon juice and parsley to the large pasta pot. Add pasta, water, beans and peppers and toss well. Add salt and pepper to taste.
Pour into a large serving bowl and sprinkle Parmesan cheese on top. Serve hot or cold.
