Whole Wheat Penne Genovese

Today was a rough day. I had to send off my 5th grader to Outdoor Science Camp. I'm not a fan of school enforced outings. So I was feeling a bit blue, praying the bus would get safely up the mountain - and hoping he wouldn't get too homesick. He's definitely mama's boy.
So needless to say, I wanted something warm and comforting on this cold, rainy, melancholy day.
I retrieved this recipe given to me by my neighbor and friend. I changed a few things, and ended up with my 14 year old calling it "brilliant" a word I've never even heard him use. When I asked what he meant by that, he said, "All the flavors just go together so well"

The original recipe called for olive oil , so I just replaced it with broth and made it a chunky pasta "soup." But on the hardy side of soups - not very much broth. I'll definitely be making this again!

Whole Wheat Penne Genovese
adapted from Good Housekeeping Feb. 09 Issue

12 oz. whole wheat penne or rotini
1 c. packed basil leaves
3 cloves garlic
1/2 cup water
1 small onion, chopped
1 can white kidney beans (cannellini) rinsed and drained
1 pt. grape tomatoes , cut in half
2 Tablespoons vegetable broth powder (or bouillon)

1. Cook pasta as directed.
2. Put basil, garlic and water into blender and blend (don't liquify) #4 on Vitamix
3. Heat a large skillet and add onion. Cook onion until golden brown by adding a few tablespoons of water when it starts to stick to the pan. (This method is called steam frying.)
4. When onion is browned, add basil mixture and cook for 1 minute.
5. Add tomatoes, beans, vegetable bouillon, cooked pasta, and 2 1/2 cups of pasta water. Toss. Add salt and pepper to taste.

My kids had parmesan on theirs, but I didn't even miss it with all the flavors going on.
I did however miss this face at the dinner table


Mangia!