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Macaroni With Sautéed Romaine & cannellini Beans


This dish is so fresh and simple. It is a meal or a welcome side to any meal.



1 box of your favorite macaroni
1 head of Romaine lettuce
1 pound 13oz. can of Cannellini Beans (drained & rinsed)
4 cloves garlic (crushed & chopped)
1 quart of Baby Bella mushrooms (halved)
¼ cup sun dried tomatoes (sliced)
¼ teaspoon red pepper flakes
¼ teaspoon black pepper
3 tblsps olive oil
Grated Locatelli or Romano Cheese for garnish


Step 1
In a large frying pan heat the olive oil with the garlic, sun dried tomatoes and mushrooms for a minute or two.

Step 2
Add the Romaine lettuce on top and cook down just until the Romaine is wilted. Add the Cannellini beans, red pepper flakes and black pepper and toss. Remove pan from heat and set aside while preparing the macaroni.

Step 3
You do not want to overcook and wilt the Romaine!

Step 4 Prepare the macaroni as directed and add to the Romaine & Cannellini.

Step 5 Garnish with a little extra olive oil and grating cheese.

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