Tonight we had a wonderful dinner…I splurged on a few things, and cooked from scratch, and it was perfect. We had toasted baguette with a wonderful, creamy Brie, Fromager d’Affinois. It was delectable. We drank a McManis Viognier, which was just as delicious as when we were introduced to it last night at Vin Bistro. And for the main course, we had this earthy, fresh supper of vegetables and cannellini beans. We’ll be leaving shortly to watch a free movie at a local coffee shop…I can’t imagine a more perfect evening.
Vegetable and Cannellini Bean Saute
- 2 teaspoons olive oil
- 2 small zucchini, halved lengthwise and sliced
- 1/2 cup diced onion
- 1 red bell pepper, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 garlic cloves, minced
- 2 Roma tomatoes, diced
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 cup chopped spinach
- 1/4 teaspoon salt
- Freshly ground black pepper
- Freshly grated Parmesan cheese
Heat oil in a large nonstick skillet over medium heat. Add zucchini, onion, red bell pepper, basil, oregano, and garlic; saute 10 minutes. Stir in tomato and beans; cook 5 minutes, stirring frequently.
Add spinach, salt, and pepper to zucchini mixture; cook 1 minute or until spinach wilts. Sprinkle with cheese.
Makes 4 servings.
Source: Adapted from Cooking Light.