Yesterday I was going to make this for dinner as it was on my calendar, but plans got changed and my husband ended up taking our two oldest to a youth group function. I stayed home with our two youngest and made them chocolate chip pancakes instead! So today, after ballet rehearsal, we were home the rest of the day as a family, which doesn’t happen very often on Saturdays! I decided to go ahead and break my rule of no cooking on weekends and make Penne Pasta and home-made blueberry muffins. The whole house smells wonderful! I’m not sure what smells the best, the pasta or the muffins. Maybe it’s a mixture of the two!
Here is the recipe for the pasta:
1 large onion, cut into wedges
1 tsp garlic, minced
2 cans canned tomatoes, diced
2 cans (14 1/2 oz) chicken broth
2 cans Great Northern Beans, rinsed and drained
1/4 tsp salt
6 oz penne pasta, dry
2 tbsp olive oil
1 tsp rosemary, dried or 1 tbsp fresh
Add tomatoes, broth, beans and salt and simmer 10 minutes.