Pasta Beans And Tomatoes Recipes

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GREEK PASTA WITH TOMATOES AND WHITE BEANS



Greek Pasta with Tomatoes and White Beans image

An easy, quick, and tasty recipe. The flavors are wonderfully different as they are combined and meld together.

Provided by Joelene Craver

Categories     World Cuisine Recipes     European     Greek

Time 25m

Yield 4

Number Of Ingredients 5

2 (14.5 ounce) cans Italian-style diced tomatoes
1 (19 ounce) can cannellini beans, drained and rinsed
10 ounces fresh spinach, washed and chopped
8 ounces penne pasta
½ cup crumbled feta cheese

Steps:

  • Cook the pasta in a large pot of boiling salted water until al dente.
  • Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
  • Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
  • Serve sauce over pasta, and sprinkle with feta.

Nutrition Facts : Calories 459.8 calories, Carbohydrate 79 g, Cholesterol 16.7 mg, Fat 5.9 g, Fiber 11.5 g, Protein 23.4 g, SaturatedFat 3.2 g, Sodium 592.8 mg, Sugar 8.3 g

PASTA WITH TOMATOES AND BEANS



Pasta With Tomatoes and Beans image

This pasta is one reason I always keep a few cans of tomatoes and cannellinis in my pantry. Beans contribute protein to this pasta, which makes a great vegan dish if you serve it without the cheese.

Provided by Martha Rose Shulman

Categories     dinner, weekday, pastas, sauces and gravies, main course

Time 30m

Yield Serves four

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 14-ounce can chopped tomatoes, with juice
Pinch of sugar
Salt
freshly ground pepper
1 15-ounce can cannellini beans, drained and rinsed
4 sage leaves or basil leaves, cut in slivers optional
3/4 pound pasta, any shape
1/4 cup freshly grated Parmesan (optional)

Steps:

  • Bring a large pot of water to a boil.
  • Meanwhile, heat the olive oil over medium heat in a large skillet or saucepan. Add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, and stir together until fragrant, about 30 seconds. Add the tomatoes with juice and a pinch of sugar. Raise the heat slightly, and cook, stirring, until the tomatoes are bubbling vigorously. Lower the heat to medium-low, and cook gently, stirring and mashing the tomatoes often with the back of your spoon until they have cooked down into a thick, fragrant sauce, 15 to 20 minutes. Stir in the beans and the herbs, and season to taste with salt and pepper. Keep warm.
  • When the pasta water comes to a boil, salt generously and add the pasta. Cook al dente, following the recommendations on the package but checking about a minute before the indicated time. When the pasta is just about done, check to see if the tomato sauce seems dry. If so, add up to 1/4 cup of the pasta water to the pan and stir. Drain the pasta, toss with the sauce and serve, passing the cheese for sprinkling.

Nutrition Facts : @context http, Calories 524, UnsaturatedFat 7 grams, Carbohydrate 92 grams, Fat 9 grams, Fiber 10 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 738 milligrams, Sugar 6 grams

PASTA, BEANS AND TOMATOES



Pasta, Beans and Tomatoes image

Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Here is a more creative option to try.

Provided by Mark Bittman

Categories     dinner, easy, quick, pastas, main course

Time 10m

Number Of Ingredients 6

Penne pasta
Fresh or canned tomatoes
Canned or cooked white beans
Garlic
Olive oil
Basil

Steps:

  • Saute; a couple of cloves of chopped garlic in olive oil in a large, deep skillet over medium heat.
  • Add 2 cups of chopped fresh or canned tomatoes and cook for 5 minutes, or until saucy; add 1.5 cups canned white beans (or about 1 cup of cooked beans) and heat until bubbly.
  • Add a little more minced garlic, then a pound of cooked penne pasta.
  • Add fresh basil and a bit more oil and serve.

WHITE BEAN, TOMATO AND SAUSAGE ORECCHIETTE



White Bean, Tomato and Sausage Orecchiette image

Provided by Katie Lee Biegel

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1 pound orecchiette pasta
2 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage, removed from casings
1 yellow onion, diced
3 cloves garlic, sliced
2 pints grape or pear tomatoes, quartered
1/2 teaspoon crushed red pepper flakes
One 15-ounce can cannellini beans, rinsed and drained
1/2 cup grated Parmesan, plus additional for garnish
1/2 cup fresh basil leaves, cut into chiffonade, plus additional for garnish

Steps:

  • Bring a pot of salted water to a boil and cook the orecchiette according to package instructions.
  • Meanwhile, heat the oil in a large, heavy-bottomed skillet over medium-high heat. Add the sausage and cook, breaking it up with the back of a spoon, until it starts to brown, 4 to 5 minutes. Remove the sausage to a bowl with a slotted spoon, leaving all the oil in the skillet.
  • Add the onions to the oil and cook until they start to soften and turn translucent, about 2 minutes. Add the garlic to the skillet and cook, stirring, for 30 seconds. Add the tomatoes and red pepper flakes and cook, stirring occasionally, until the tomatoes start to blister and split, about 4 minutes. Add salt and pepper.
  • Add the beans and return the sausage to the skillet. Cook until warmed through. Add the pasta and toss until it is completely coated. Add the Parmesan in batches, stirring to incorporate and letting it melt before more is added. Stir in the basil.
  • Plate the pasta and top with more Parmesan and basil. Serve immediately.

PENNE WITH ROASTED TOMATOES, GARLIC, AND WHITE BEANS



Penne with Roasted Tomatoes, Garlic, and White Beans image

Provided by Ellie Krieger

Categories     main-dish

Time 1h5m

Yield 4 (1 1/2 cup) servings

Number Of Ingredients 9

3 large tomatoes, cut into wedges
4 cloves garlic, unpeeled
2 tablespoons olive oil
1/4 teaspoon salt
Freshly ground black pepper
1(15 ounce) can cannellini beans
1/2 pound penne pasta
1/4 cup fresh basil leaves, torn
2 tablespoons freshly grated Parmesan

Steps:

  • Preheat the oven to 450 degrees F.
  • Slice each tomato into 8 wedges and discard the seeds. Put the tomato wedges and garlic into a 9 by 13-inch roasting pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and a few turns of pepper. Roast in the oven, uncovered, for 40 minutes.
  • Drain the beans into a large colander in the sink. Cook the pasta according to the directions on the package. Drain the pasta into the colander containing the beans, so the hot pasta water will warm the beans. Return drained pasta and beans to the pasta pot.
  • When the tomatoes are done, pick out the garlic cloves, squeeze the garlic out of the skin into a small bowl and mash with a fork. Pour the roasted tomatoes into the pasta pot, add the garlic, the remaining 1 tablespoon of olive oil, the basil and additional salt and pepper, to taste. Toss to combine. Serve topped with the Parmesan.

Nutrition Facts : Calories 461 calorie, Fat 9.4 grams, SaturatedFat 1.8 grams, Cholesterol 4 milligrams, Sodium 199 milligrams, Carbohydrate 77 grams, Fiber 9 grams, Protein 19 grams

PASTA AND BEANS (PASTA E FAGIOLI)



Pasta and Beans (Pasta e Fagioli) image

Provided by Food Network

Categories     main-dish

Time 42m

Yield 4 servings

Number Of Ingredients 7

1/4 cup olive oil
2 large cloves garlic, minced
1/8 teaspoon hot red pepper flakes
3 peeled plum tomatoes, crushed, from a can
1/2 teaspoon salt
2 1/2 to 3 cups cooked cannelloni beans, cooking water reserved
1 pound cooked ditalini pasta, cooking water reserved

Steps:

  • In a 3-quart saucepan, combine the oil, garlic, and hot pepper flakes over medium-low heat. As soon as the garlic begins to color, add the tomatoes and salt. With a wooden spoon, break up the larger pieces of tomato. Increase the heat slightly and sizzle for about 5 minutes. Stir in the cooked beans and enough bean water to cover. Bring to a boil, stirring frequently. Lower the heat and simmer gently for 5 minutes. Stir in the cooked pasta and simmer gently over medium heat for 2 minutes. Add reserved pasta water if necessary.

TOMATO & GARLIC BUTTER BEAN DINNER



Tomato & Garlic Butter Bean Dinner image

On the days I get home late and just want a warm meal, I stir together tomatoes, garlic and butter beans. Ladle it over noodles if you're in the mood for pasta. -Jessica Meyers, Austin, Texas

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 8

1 tablespoon olive oil
2 garlic cloves, minced
2 cans (14-1/2 ounces) no-salt-added petite diced tomatoes, undrained
1 can (16 ounces) butter beans, rinsed and drained
6 cups fresh baby spinach (about 6 ounces)
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper
Optional: Hot cooked pasta and grated Parmesan cheese

Steps:

  • In a large skillet, heat oil over medium-high heat. Add garlic; cook and stir until tender, 30-45 seconds. Add tomatoes, beans, spinach, Italian seasoning and pepper; cook until spinach is wilted, stirring occasionally. If desired, serve with pasta and cheese. Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 147 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 353mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein. Diabetic Exchanges

TOMATO AND CANNELLINI BEAN PASTA



Tomato and Cannellini Bean Pasta image

I love pasta salads but am trying to steer away from ones that are dressed in mayo and this one from Super Food Ideas looks like a good one. Cooking time will depend on your pasta.

Provided by ImPat

Categories     Penne

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

350 g penne pasta
1 tablespoon olive oil
2 zucchini (medium diced)
1 garlic clove (minced)
250 g cherry tomatoes (halved)
400 g cannellini beans (darined and rinsed)
2 teaspoons lemon rind (finely grated)
1/3 cup basil (fresh leaves shredded)
parmesan cheese (finely grated to serve)

Steps:

  • Cook pasta in a saucepan of boiling salted water, following packet directions, until tender and then drain.
  • Meanwhile, heat oil in a large, deep frying pan over medium heat and cook zucchini, stirring for 5 minutes or until just tender and then add garlic, cook for 30 seconds or until fragrant and then add tomatoes and cook, stirring for 2 to 3 minutes or until just starting to collapse.
  • Add pasta, beans and lemon rind and season with salt and pepper and toss to combine.
  • Divide between bowls and top with basil and parmesan and serve.

Nutrition Facts : Calories 503.1, Fat 6.6, SaturatedFat 1, Sodium 456.1, Carbohydrate 98.1, Fiber 19.8, Sugar 7.7, Protein 16.5

PASTA WITH WHITE BEANS, PESTO AND SUN-DRIED TOMATOES



Pasta with White Beans, Pesto and Sun-Dried Tomatoes image

Provided by Catherine Verilli

Categories     Bean     Pasta     Tomato     Dinner     Fall     Potluck     Bon Appétit     Maryland     Vegetarian     Peanut Free     Soy Free     Kosher

Yield Makes 4 Servings

Number Of Ingredients 8

2 tablespoons olive oil
1 garlic clove, chopped
1/2 cup chopped drained oil-packed sun-dried tomatoes
1/2 cup dry white wine
1/3 cup purchased pesto sauce
1 15-ounce can cannellini (white kidney beans), rinsed, drained
8 ounces gemelli pasta
1/4 cup freshly grated Parmesan cheese (about 1 ounce)

Steps:

  • Heat olive oil in heavy medium saucepan over medium heat. Add garlic; sauté 2 minutes. Add tomatoes, wine and pesto; simmer over medium heat until reduced slightly, about 5 minutes. Add cannellini and stir until heated through.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup cooking water.
  • Add pasta and cheese to sauce; toss to coat. Mix in enough reserved pasta water, 1/4 cup at a time, to moisten. Season to taste with salt and pepper.

PASTA WITH WHITE BEANS, SAUSAGE & TOMATOES



Pasta with White Beans, Sausage & Tomatoes image

Cook shell pasta with white beans, Italian sausage and tomatoes to create a dish with hearty appeal. Add grated Parmesan and Romano and you've got Pasta with White Beans, Sausage & Tomatoes.

Provided by My Food and Family

Categories     Recipes

Time 45m

Yield 8 servings

Number Of Ingredients 8

2 Tbsp. olive oil
1 lb. Italian sausage, chopped
1 onion, chopped
4 carrots, chopped
2 cans (15 oz. each) Italian-style stewed tomatoes, undrained
1 can (15 oz.) white kidney beans, rinsed
3 cups shell macaroni, uncooked
2 Tbsp. KRAFT Grated Parmesan or Romano Cheese

Steps:

  • Heat oil in large heavy saucepan on medium heat. Add sausage; cook 10 min. or until browned, stirring frequently. Add onion and carrots; cook 5 min., stirring frequently.
  • Stir in tomatoes and beans. Simmer on low heat, uncovered, 15 min. or until carrots are tender.
  • Meanwhile prepare macaroni as directed on package, omitting salt; drain. Top with sauce and cheese.

Nutrition Facts : Calories 350, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 640 mg, Carbohydrate 31 g, Fiber 4 g, Sugar 6 g, Protein 13 g

PASTA AND BEANS



Pasta and Beans image

This recipe is so quick and has been in my Italian family for years!

Provided by JENNIFER75

Categories     Main Dish Recipes     Pasta

Time 20m

Yield 4

Number Of Ingredients 6

1 ½ tablespoons extra virgin olive oil
1 onion, chopped
2 tomatoes, chopped
1 (15 ounce) can cannellini beans
2 cups penne pasta
salt to taste

Steps:

  • In a medium size saucepan heat the olive oil. Saute onion until tender. Stir in tomatoes and entire can of beans. Let simmer for 10 minutes.
  • Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Mix pasta with bean mixture and salt as desired.

Nutrition Facts : Calories 278.5 calories, Carbohydrate 46 g, Fat 6.4 g, Fiber 6.1 g, Protein 9.8 g, SaturatedFat 0.9 g, Sodium 227.5 mg, Sugar 4 g

RAW TOMATO AND GREEN BEAN PASTA



Raw Tomato and Green Bean Pasta image

This quick and simple salad is a colorful, delicious and easy-to-transport alternative to pasta salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 9

Salt and pepper
3/4 pound orecchiette
1 pound green beans, trimmed and cut into 1-inch pieces
1 pound beefsteak tomatoes, diced medium
1 small garlic clove, mashed to a paste
1/4 cup olive oil
1 tablespoon red-wine vinegar
1 cup crumbled feta cheese (4 ounces)
1/2 cup fresh dill or mint

Steps:

  • In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions, then add beans and cook until just tender. Drain and return to pot.
  • Meanwhile, in a large bowl, combine tomatoes, garlic, oil, and vinegar. Season with salt and pepper.
  • Add pasta, beans, and half the feta and herbs; toss to combine and season. Serve warm or at room temperature. Sprinkle with remaining feta and herbs.

Nutrition Facts : Calories 592 g, Fat 23 g, Fiber 8 g, Protein 20 g, SaturatedFat 8 g

PENNE WITH TOMATOES & WHITE BEANS



Penne with Tomatoes & White Beans image

I learned how to make this dish from friends in Genoa, Italy, where they're known for creating tasty combinations of veggies, pasta and beans. You can sub feta cheese to give this a Greek twist. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

8 ounces uncooked penne pasta
2 tablespoons olive oil
1 garlic clove, minced
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
1 can (15 ounces) cannellini beans, rinsed and drained
1 package (10 ounces) fresh spinach, trimmed
1/4 cup sliced ripe olives
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Add tomatoes and beans. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes to allow flavors to blend., Add spinach, olives, salt and pepper; cook and stir over medium heat until spinach is wilted. Drain pasta; top with tomato mixture and cheese.

Nutrition Facts : Calories 491 calories, Fat 13g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 1505mg sodium, Carbohydrate 77g carbohydrate (14g sugars, Fiber 9g fiber), Protein 19g protein.

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