Method:Sauteing

1. Formula

1. 3 tablespoons olive oil
2. 2 medium onions, halved lengthwise and cut lengthwise into thin slices
3. 1 large clove garlic, finely chopped
4. 2 large red bell peppers, cut lengthwise into 1/8-inch-wide strips
5. 2 teaspoons finely chopped fresh jalapeno chile, including seeds, or to taste
6. 1 teaspoon salt
7. 1/4 teaspoon black pepper
8. 3/4 cup water
9. 1 pound cavatappi (ridged corkscrew pasta) or rotini (corkscrew pasta)
10. 1 (16 ounce) can white beans such as Great Northern or cannellini, drained and rinsed
11. 1 cup finely grated Parmigiano-Reggiano
12. 1/2 cup finely chopped fresh flat-leaf parsley

2. Nutrition Information

• Calories: 534 kcal
• Carbohydrates: 80 g
• Dietary Fiber: 7 g
• Fat: 13 g
• Protein: 23 g
• Sugars: 8 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute onions, stirring occasionally, until golden, about 10 minutes. Add garlic and saute, stirring, 1 minute, then transfer onions to a bowl.
2. Add remaining tablespoon oil to skillet and saute bell peppers, chile, salt, and pepper, stirring occasionally, until bell peppers are tender, about 8 minutes. Add onions and water and bring to a boil, scraping up brown bits from bottom of skillet, then remove from heat.
3. While peppers are sauteing, cook pasta in a 6- to 8-quart pot of boiling salted water, stirring occasionally, until al dente. Reserve 3/4 cup cooking water, then drain pasta well in a colander and return to pot. Add onion mixture, reserved cooking water, beans, half of cheese, and half of parsley and toss well. Serve sprinkled with remaining cheese and parsley.

4. Remark