A Taste of Tuscany Pasta Bowl | McCormick For Chefs®
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Ingredients
- Main Recipe | Serves 4
- 8 oz whole wheat farfalle pasta
- 1 tbsp extra virgin olive oil
- 4 oz red onions, julienned
- 1 cup cannellini beans, drained and rinsed
- 4 oz roasted red pepper, julienned
- 4 tsps Lawry's® Mediterranean Seasoning Touch of Sea Salt
- 1 cup Kitchen Basics® Unsalted Vegetable Stock
- 2 cups arugula leaves
- 1/4 cup feta cheese, crumbled
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