Tuscan Pasta With Beans And Olives

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["1 pound Pasta", "15 ounces can of chickpeas, drained and washed", "15 ounces can of dark kidney beans, drained and washed", "12 ounces can of pitted small black olives, drained", "1-1/2 cups onions, peeled and sliced in 1/4"" wedges", "1/8 cup EVOO, divided", "1/4 cup Dry white wine", "1/4 teaspoon Red pepper flakes", "2 tablespoons dried parsley", "1 teaspoon oregano", "1 teaspoon sea salt", "1/8 cup fresh parmesan cheese, grated + use vegan cheese if desired", "6 pieces garlic clove, peeled and minced", "1/2 cup Reserved pasta liquid"].

Yes, Tuscan Pasta With Beans And Olives falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.