Farfalle with Tofu, Cannellini’s and Summer Vegetables
Really quick dinner last night that would work well with any pasta you have on hand. You can certainly add or subtract to the veg based on what you’ve got around or are in the mood for- I think some zucchini or summer squash would be excellent, maybe some fresh peas, chard or greens would make a nice addition as well.
8oz. Farfalle Pasta
1 package extra firm tofu: drained, pressed and cubed
1 14oz can cannellini beans
1 green pepper julienned-I used a light fleshed one from this weeks csa-any variety is fine.
1 hungarian hot pepper julienned
1 yellow onion julienned
3 cloves of garlic- smashed and finely diced
3 tablespoons olive oil
handful of cherry or small heirloom tomatoes- halved
salt
pepper
fresh basil- very finely sliced
crushed red pepper flakes
Prepare the pasta as directed- careful not to overcook. Drain and set aside.
Heat a 10-12” skillet and add the oil and garlic- stir for about two minutes until the garlic begins to soften being careful not to brown. Add the onions, peppers, beans, tofu and a pinch or two of kosher salt. Stir fry over a medium to high heat for about 10-12 minutes until the peppers and onions begin to soften and the tofu begins to crisp up a little bit.
To serve: Plate the pasta and top with the stir fried veggies. Top that with the fresh tomatoes, basil, crushed red pepper flakes, a quick shake of quality olive oil and pepper. As the above photo would tell, I made some fresh corn with this as well- rounded out the dinner quite nicely.
