So, if you have not figured it out already, I am obsessed with bean pasta and luckily for you I have put together a free guide to bean pasta that will be coming out this week! As I talked about in my last post, bean pasta has been a lifesaver for me. I am pasta obsessed, but pasta does not have much nutritional value and tends to mostly help to pack on the pounds. However, whenever I mention bean pasta I’m usually greeted with confused faces and people asking “what the heck is that?”
So, I have been researching the nutritional benefits and carefully testing the deliciousness (scientific term) over these past few months and put a little something together for you to enjoy. I discuss what it is, the benefits, how to cook it, different brands, and the various types of bean pasta. And as an added bonus: 5 of my favorite bean pasta recipes!
This is a teaser recipe for the guide: simple lemon and asparagus spaghetti with black bean pasta. If you are anything like me and love asparagus, garlic, and lemon, this recipe was made for you. It is simple, fresh, light, and delicious- perfect for the hot summer weather!
- 1 bundle of asparagus (approximately 20-25 pieces)
- 3 cloves garlic (minced)
- 1 (16oz) box of black bean pasta
- 4 Tbsp olive oil
- Salt and pepper to taste
- Preheat oven to 425 degrees and start boiling water for the pasta.
- Cut bottoms off of asparagus (about 1 inch). Put on a baking sheet, add 2 slices of lemon, 1 clove of minced garlic, and salt and pepper. Bake for 12-15 minutes (or until asparagus is bright green)
- Cook black bean pasta by instructions once water is boiling, then drain and return to pot.*
- When the pasta is almost done, heat olive oil on medium, then add remaining garlic
- Remove asparagus from the oven and saute with the garlic for 2-3 minutes, squeezing remaining lemon on top while sauteing
- Add pasta to the asparagus and serve.
- Feel free to add some more lemon juice on each serving