Pasta with Roasted Tomatoes and White Beans
Print Recipe
Serves4 (1 1/2 cups each)
SWAP ScoreWhat's this?
Ingredients
- 1 14.5-ounce can roasted tomatoes, drained
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 15-ounce can cannellini beans, rinsed and drained
- 8 ounces penne pasta, uncooked
- 1/4 cup basil, chopped
- 2 tablespoons Parmesan cheese, grated
- 6 cloves garlic, roasted
Directions
- Heat 4 quarts of water to a boil over high heat in a large pot. Place beans in colander in the sink.
- Cook pasta according to directions on package until al dente, about 7-9 minutes.
- Drain pasta into colander with beans. Return pasta and beans to pot.
- Add tomatoes to pot. Mash garlic into paste and add to the pasta pot with olive oil and basil.
- Season with the salt and pepper. Toss to combine over low heat until everything is heated through, about 3 minutes. Serve warm and top with cheese.
Recipe Tips
Use any type of canned tomato. Alternatively, use 3 tomatoes, cut into 8 wedges each, drizzle with 1 teaspoon olive oil and roast for 40 minutes at 450 degrees F.
Use any type of pasta- shorter varieties work best in this recipe such as farfalle, penne, elbows, or shells.
Add 1 green and 1 red bell pepper for higher fiber. Roast them using directions for roasting tomatoes above.
Nutrition Facts
Pasta with Roasted Tomatoes and White Beans
Amount Per Serving
Calories 256
Calories from Fat 36
% Daily Value*
Total Fat 4g
6%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 2mg
1%
Sodium 547mg
23%
Potassium 613mg
18%
Total Carbohydrates 43g
14%
Dietary Fiber 7g
28%
Sugars 1g
Protein 12g
24%
Vitamin A
8%
Vitamin C
10%
Vitamin D0%
Calcium
9%
Iron
23%
* Percent Daily Values are based on a 2000 calorie diet.
Review this Recipe