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Brown Rice Pasta with Garden Veggies

August 18, 2011 by Cara

Give me the potato chips and no one gets hurt!!! Man, I need to stop watching t.v. late at night. Have you seen that one commercial where some woman is actually “handcrafting” potato chips prior to packaging, sprinkling the spuds with specks of salt–are we supposed to really fall for that? And if you said, “NO!” then why am i saying “YES!!!”?? I literally ran into the kitchen to see if we had any chips left. I love artisan chips. haha.

Like one of my friends said to me, i am every marketer’s dream. It’s true. I have proof:

EXHIBIT A: In 5th grade, I ran to the grocery store to buy a can of root beer because the commercial guaranteed a root beer mustache.

EXHIBIT B: In the 6th grade, I requested a Frenzy (a popular curling iron back in the 80s) for my birthday because the ad promised beautiful curls on this head

EXHIBIT C: About 3 summers ago when I saw the baskin robbin’s commercial for their ice cream cake. that tune was so catchy I NEEDED one! “ice cream and cake and cake…ice cream and cake, do the ice cream and cake…”

(no, i’m not proud of myself). i think you see where i am going with this…

**no root beer mustache.

**no gorgeous curls.

**no desire to raise my arms up and down after eating said sugary content.

you would think i learn from this but i don’t.

so disappointing.

but here is a recipe that is sure to not disappoint! (eh…you like how i managed to tie it all in??!!)

Brown Rice Pasta with Garden Veggies - Fork & Beans

brown rice pasta with cannellini beans, sauteed veggies and basil

Brown Rice Pasta with Beans and Veggies Recipes

Serves 4

INGREDIENTS

  • 1 can cannellini beans, rinsed and drained
  • 5 cloves garlic, minced
  • 1/2 bundle of fresh thin asparagus, sliced into 2″ pieces
  • 6 roma tomatoes, diced
  • 1 Tb fresh thyme (or 1 tsp dried)
  • 1 Tb fresh oregano (or 1 tsp dried)
  • 1 Tbs balsamic vinegar
  • 3-4 Tbs. white wine vinegar
  • 1/8 c. white wine
  • 2 Tbs olive oil
  • bunch of fresh basil
  • brown rice pasta, cooked according to directions
DIRECTIONS
  1. While pasta is cooking, saute the garlic in a skillet with oil. Let it get to the point where it starts to get a little brown.
  2. Add the asparagus and allow garlic to seep in and flavor (just for 1-2 minutes).
  3. Add tomatoes and beans. Stir a few times and allow the beans to heat up.
  4. Throw in the herbs, vinegars and wine. Let some of the liquid burn off (this is all taste preference, however. Add more of the liquids as to what you like).
  5. Remove from heat. Plate pasta, place the skillet mixture on top and ever-so-gingerly put the fresh basil over it all.

***disclaimer: i never did have any potato chips after all. what a shame. but writing about it now kinda is bringing back the craving…***

namastasty

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Filed Under: Kid-Friendly

About Cara

Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.

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Welcome, I’m Cara! At Fork and Beans you will find creativity at every corner. From snack ideas, to holiday fun–even crafts and activities to do with your kids. If you are a parent (or just love fun food), you’ve come to the right spot! Come check out the latest idea I’ve made for my family and stay awhile, won’t you?

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