Project Description

DAY 2: Cannellini Pasta, Green Salad and Cheese Crisps

Cannellini Pasta

  • 2 cups penne

  • 1 tsp sea salt

  • 2 Tbsp olive oil

  • 2 cloves garlic, chopped

  • 1/8 tsp red pepper flakes

  • 1 can cannellini beans, rinsed and drained

  • ¼ cup fresh parsley, chopped

  • ¼ cup Parmesan, shredded


Bring 4 cups water to boil add salt and pasta; stir. Cook 8-10 minutes or until pasta is al dente’. Drain and rinse. In a skillet, heat olive oil and sauté garlic until garlic is crunchy (be careful not to burn it). Add pasta to skillet along with remaining ingredients, except cheese. Garnish with Parmesan.

For Salad: use ¾ head lettuce, 1 carrot and 1 stick celery. Set aside ½ for Day 5.

For Cheese Crisps: Butter 2 tortillas on one side; sprinkle with grated cheddar and broil until brown.