Greek Pasta with White Beans and Vegetables
18 ingredients · from Fork in the Kitchen
Ingredients
- 2 bulbs Shallot
- unspecified amount Garlic cloves
- unspecified amount Quartered artichokes (drained and rinsed)
- unspecified amount Roasted red peppers (in strips, chopped)
- unspecified amount Kalamata olives (sliced)
- unspecified amount Sundried tomatoes (packed in oil and drained)
- a pinch Salt
- a pinch Red pepper flakes
- 1 tablespoon Dried oregano
- a little Dried thyme
- unspecified amount Red wine vinegar
- unspecified amount Vegetable stock
- about a fourth cup Pasta water
- 1 can White beans (cannellini, drained and rinsed)
- about 1 cup Arugula
- unspecified amount Fresh parsley
- unspecified amount Fresh basil
- unspecified amount Feta cheese
Method
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Watch the original: “Greek Pasta with White Beans and Vegetables” by Fork in the Kitchen. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.