This Pasta with White Beans and Tomatoes can easily be made with a gluten-free pasta if you have an intolerance or just want to cut back on the wheat products. A nice lentil or bean pasta brings a lot of extra protein to this dish.
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Pasta with White Beans and Tomatoes
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
Scale
- 1 lb. penne pasta
- 2 cups fresh or canned tomatoes
- 1 (15 oz.) can white beans
- 2-3 cloves garlic
- 3 tbsp. olive oil
- ¼ cup fresh basil
Instructions
- Cook Pasta according to package directions. 1. Sauté chopped garlic in 1 tbsp. olive oil in a large, deep skillet over medium heat.
- Add chopped fresh or canned tomatoes and cook for 5 minutes, or until saucy; add white beans and heat until bubbly.
- Add a little more minced garlic, then add the cooked penne pasta.
- Add fresh basil, a bit more olive oil and salt and pepper to taste.
Nutrition
- Serving Size: 4
- Calories: 638
- Sugar: 6
- Sodium: 18
- Fat: 12
- Carbohydrates: 110
- Fiber: 8
- Protein: 22
- Cholesterol: 0
Courtney
This recipe was a good idea as far as the ingredients go. The tomatoes, basil, and cannelini beans tasted very good together. However, I found the proportions to be some what off. I used a 14oz box of pasta and there was no where's near enough tomatoes and beans to go with it. Also, 5 minutes was by no means enough time to cook the tomatoes until 'saucy'. Ultimately, I ended up adding some jarred sauce for the texture and to more thoroughly coat the pasta.