Double-Bean Pasta with Tomatoes

On Sundays I cook with weekday lunches in mind, favoring big pots of tasty dishes that reheat well in the microwave at work. This low-fat, whole grain, high-fiber and vegan pasta dish is full of some of my favorite foods - Green beans, chickpeas and pasta. Mmm. Nutritional yeast adds B-12 and other vitamins and a slightly cheesy taste, though folks who love cheese can try parmesan or romano instead. Bob's Red Mill and Red Star brands of nutritional yeast are both gluten-free.

DOUBLE-BEAN PASTA WITH TOMATOES

2 cups gluten-free Tinkyada brown rice spirals
2 tsp olive oil
1/2 large red bell pepper, chopped
1 Tbsp garlic, finely chopped
1 shallot, finely chopped
1 (15 ounce) can diced tomatoes, undrained
1/2 tsp crushed red pepper flakes (to taste)
1 (16 ounce) can garbanzo beans, rinsed and drained
1/2 lb fresh green beans, trimmed and cut into thirds
1 Tbsp dried basil
1 Tbsp fresh basil, minced
2 Tbsp parsley flakes
2 Tbsp nutritional yeast
1-2 Tbsp balsamic vinegar
1 tsp sea salt
Fresh ground black pepper, to taste

Cook pasta in salted water until done, according to package instructions. Drain in a colander and set aside. In the same pot, steam green bean pieces until tender but still crisp. Add to colander with pasta.

Heat olive oil in a large saucepan or deep frying pan over medium heat. Add red pepper flakes, dried parsley and dried basil and shallot. Sautee until the shallot has become translucent. Add bell pepper and garlic and cook until vegetables are soft, stirring often. Add tomatoes and garbanzo beans and bring to a boil over high heat. Reduce the heat and simmer, uncovered, for about 10 minutes. Stir in pasta and green beans, nutritional yeast, and balsamic vinegar. Garnish with fresh basil and serve.