2 pints of cherry tomatoes, halved
1 cup of white beans, drained
12 ounces of Fusili Pasta (can use gluten free – it’s just as delicious!)
1 cup of chopped Basil
¼ cup Parmigiano Reggiano Cheese, shredded
1-1/2 cups onion, diced
3 garlic cloves, minced
1 small yellow squash, chopped
1 small zucchini, chopped
1 Jalapeno, minced (optional)
¾ cup Extra Virgin Olive Oil
1 tbsp White Wine Vinegar
1 tsp salt
½ tsp pepper
Combine tomato halves on a sheet pan with a 2-3 tbsp of oil and ½ tsp salt and ¼ tsp pepper. Place in a preheated 350-degree oven. Bake until golden – 35-40 minutes. Set aside to cool.
Add remaining oil to a large skillet at medium heat. Add onion and sauté until translucent. Stir in the squash, jalapeno if using, garlic then basil along with the remaining salt and pepper. Turn heat to lowest setting and let it simmer for 20 minutes to ½ hr. Half way through simmer, stir in 1 tbsp of white wine vinegar.
Add pasta to a stockpot of boiling, salted, water and cook till al dente. Drain and set aside.
In a large bowl, combine the beans, warm pasta, skillet mixture and cheese. After well mixed carefully add in the tomatoes and combine. Add additional salt and pepper to taste.
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Tammy Batcha is a life-long resident of the Shenandoah Valley. A long-time commuter, she seeks to reconnect to her community. A board certified, health and wellness coach, she continues to study integrative nutritional theory while guiding others on a path to wellness.