Pasta Presto

Busy weeknights call for imaginative meals.  We found ourselves without a plan for dinner one night, and with a fridge/ pantry full of random ingredients begging to be used asap.  So, we made a pasta with yummy remains of fresh herbs and extra salad fixings ( goat cheese, yellow peppers, cherry and sun dried tomatoes), plus some leftover broth and wine.  It happened to be a very fresh, deeply flavorful, and very nutritious pasta entree that we just had to share with you!
½ pound whole wheat bow tie pasta, cooked and drained, reserve ½ cup water
1 tablespoon extra virgin olive oil
1 small yellow onion, diced
2 cloves garlic
¼ cup diced yellow pepper
½ cup parsley, chopped
½ cup basil, chopped
1 cup cherry tomatoes, halved
¼ cup sun dried tomatoes, chopped
14.5 ounce can Cannellini Beans ( white beans), low sodium and rinsed
¼ cup white wine
1 cup water
½ cup vegetable broth, reduced sodium
8 oz reduced sodium tomato sauce
2 ounces goat cheese
2 ounces Parmesan cheese, grated
Salt and pepper to taste
Heat oil in a large pan with high sides, over medium high heat. Add in onion, cook for 3 minutes. Add in yellow peppers and garlic, cook one minute more. Stir in white wine and cook till completely reduced, about 3 minutes. Then toss in the parsley, basil, tomatoes, beans, water, broth and tomato sauce. Stir to combine well and bring to a boil, reduce heat to medium and cook for about 5-7 minutes. Remove from heat, stir in goat cheese and taste test. Add salt and pepper to taste. Toss in pasta stir to combine, if the sauce is too thick- add in some reserved pasta water until your desired consistency.  To serve, plate a portion and top with grated Parmesan.