YOU’LL NEED
Yield: 4 servings
2 stalks celery, chopped
1 onion, chopped
3 cloves garlic, minced
2 teaspoons dried parsley
1 teaspoon Italian seasoning
¼ teaspoons crushed red pepper flakes
some salt to taste
1 can (14.5 ounce) chicken broth
2 medium tomatoes, peeled and chopped
1 can (8 ounce) tomato sauce
½ cups uncooked spinach pasta
1 can (15 ounce) cannellini beans, with liquid
Instructions
In a large saucepan over medium heat, cook celery, onion, garlic, parsley, Italian seasoning, red pepper and salt until onion is translucent. Stir in chicken broth, tomatoes and tomato …

Yield: 6 servings
Almost every region in Italy has their own version of this humble yet brilliant dish. Pasta e Fagioli (pah-sta eh fashg-e-ohl-eh) translates, literally, to pasta and beans.
1 lb. dry white beans
3 whole garlic cloves
1/4 cup olive oil
1 tsp. salt
1 tsp. basil
1 tsp. oregano
1-2 dry bay leaves
1/2 lb. Rigatoni or Ditalini pasta
6 carrots (grated)
1 onion (chopped)
1 small can tomato paste
Soak the dry white beans in a large saucepan overnight in cold water and cover. Rinse and drain well.
Place the beans back in the same saucepan and add enough water …

Serves 4 to 6
1 cup olive oil
2 medium zucchini, sliced thinly
flour spread on a plate for dredging
salt & pepper to taste
1 pound of penne pasta
4 cups Marinara Sauce
1/2 pound fresh mozzarella
1/4 cup pecorino-romano cheese
1. Heat olive oil in medium saute pan over medium heat. Dredge zucchini in flour, shaking off any excess and fry in batches. Using a slotted spoon transfer them to paper towels, and season with salt & pepper.
2. Meanwhile, preheat oven to 400°F and bring a pot of liberally salted water to a boil, add pasta and …