Home-grown Goodies

For lunch Wednesday in the Grand Forks Public Schools, it’s North Dakota Products Day. Among the items students and staff can choose from are potatoes, chili and organic Cloverdale wieners, which goes to show you don’t have to go far from home to get good food.

I’ve decided to share a couple of my favorite recipes that have products with local roots. Both recipes contain pasta, which we all know is made from wheat, one of the top crops in our area. And one, Pasta Fagioli, contains great northern or navy beans as well as pasta.

And the nice thing about both recipes is that they are easy to fix and can be on the table within a half-hour. And they’re very economical, too.


For more tasty recipes, go the Herald food page.


Broccoli with Rigatoni
8 tablespoons olive oil
2 tablespoons butter
4 garlic cloves, minced
1 bunch broccoli, separated into florets (reserve stems for another use)
1 cup chicken broth
1 cup fresh basil, coarsely chopped
1 pound rigatoni
Fresh parsley, chopped
Grated cheese

In a large skillet, heat oil and butter and gently brown the garlic. Add broccoli and stir gently until pan gets very hot. Add chicken broth, cover, and simmer just until broccoli is al dente.
Add half the fresh basil and the drained hot rigatoni, cooked al dente, to the skillet and mix thoroughly. Put on a hot serving dish and sprinkle with parsley, pepper, grated cheese and remaining basil.

Yield: Serves 4.

Pasta Fagioli
2 garlic cloves, minced
2 tablespoons olive oil
18-ounce can tomato sauce
1 cup water
1 16-ounce can great northern or navy beans
½ pound elbow macaroni
Fresh parsley, chopped
Grated Parmesan cheese

In a saucepan, fry the garlic gently in the oil until golden brown. Add the tomato sauce and water and let cook for 10 minutes. Add beans, stir gently, continue to cook on simmer.
Cook pasta al dente, drain and add to bean mixture. Stir gently. If it gets too thick, add a little more water. Add parsley.
Serve immediately or else the pasta will absorb all the liquid.

Yield: Serves 4.

For more tasty recipes, go the Herald food page.

2 thoughts on “Home-grown Goodies

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