Pasta With Tomatoes And White Beans Recipes

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PASTA AND WHITE BEANS IN LIGHT TOMATO SAUCE



Pasta and White Beans in Light Tomato Sauce image

Good both summer and winter. Quick to make too. Half an hour before dinnertime? This will do the trick.

Provided by Chef Dudo

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
4 garlic cloves, minced
1 (16 ounce) can tomatoes, chopped
2 tablespoons minced parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 (15 ounce) can cannellini beans, rinsed, drained (white kidney beans)
1/4 teaspoon salt
1/4 teaspoon pepper
6 ounces pasta, your choice, freshly cooked

Steps:

  • Heat oil in heavy, large skillet over medium heat.
  • Add garlic and saute until golden, about 2 minutes.
  • Stir in tomatoes and cook 5 minutes.
  • Add parsley, basil and oregano and simmer, stirring occasionally for 15 minutes.
  • Add beans and cook until heated through, about 5 minutes.
  • Season with salt and pepper.
  • Place freshly cooked pasta in bowl.
  • Pour sauce over and toss thoroughly.
  • Also nice with grated Parmesan or Pecorino cheese.

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.

GREEK PASTA WITH TOMATOES AND WHITE BEANS



Greek Pasta With Tomatoes and White Beans image

Tomatoes flavored with basil, garlic and oregano are delicious when simmered with white cannellini beans and fresh spinach. Just serve over hot penne pasta and top with feta.

Provided by Haversac

Categories     Penne

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

2 (14 1/2 ounce) cans Italian-style diced tomatoes
1 (19 ounce) can cannellini beans, drained and rinsed
10 ounces fresh spinach, washed and chopped
1/4 cup fresh basil, chopped
8 ounces penne pasta
1/2 cup crumbled feta

Steps:

  • Cook pasta per package directions until al dente.
  • Combine tomatoes and beans and boil over medium high heat for 10 minutes.
  • Add spinach, cook for 2 more minutes stirring constantly.
  • Serve over pasta and sprinkle with feta and fresh basil.
  • If you want to make this to freeze:.
  • Combine beans, tomatoes, spinach and basil, and place in freezer bag.
  • Place feta in seperate small bag.
  • Freeze together.
  • Place penne in third bag and place in cool dark location.
  • To cook:.
  • Thaw completely.
  • Bring tomato & bean mix to boil for 10 minutes. Serve over al dente penne, and top with feta. Garnish with fresh basil if available.

Nutrition Facts : Calories 512.3, Fat 6.3, SaturatedFat 3.2, Cholesterol 16.7, Sodium 726.9, Carbohydrate 95.7, Fiber 19.5, Sugar 9.2, Protein 23.9

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

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

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.

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.

ONE-POT PASTA WITH TOMATOES, WHITE BEANS AND PESTO



One-Pot Pasta with Tomatoes, White Beans and Pesto image

This rustic Italian meal with wonderful flavor requires the use of only one pot.

Provided by Allrecipes Member

Categories     Pasta Main Dishes

Time 20m

Yield 4

Number Of Ingredients 7

3 ¼ cups dry bow-tie pasta
3 cups water
2 each MAGGI Chicken Flavor or Vegetarian Vegetable Flavor Bouillon Cubes
1 (7 ounce) container BUITONI® Refrigerated Pesto with Basil
2 medium tomatoes, chopped
1 (15 ounce) can cannellini (white kidney beans) or small white beans, rinsed and drained
⅓ cup BUITONI® Freshly Shredded Parmesan Cheese

Steps:

  • Combine pasta, water and bouillon in large saucepan. Bring to a boil. Cook, stirring frequently, for 8 to 10 minutes or until pasta is tender and broth has reduced to about 1/2 cup; do not drain. Reduce heat to low; add pesto.
  • Cook, stirring frequently, until sauce has reduced slightly. Stir in tomatoes and beans. Cook, stirring occasionally, until heated through. Sprinkle with cheese before serving. Season with ground black pepper, if desired.

Nutrition Facts : Calories 464.4 calories, Carbohydrate 49.1 g, Cholesterol 22.9 mg, Fat 22.6 g, Fiber 8.2 g, Protein 16.5 g, SaturatedFat 5.8 g, Sodium 1324 mg, Sugar 5.8 g

PENNE WITH PAN-ROASTED TOMATOES AND WHITE BEANS



Penne with Pan-Roasted Tomatoes and White Beans image

This pasta dish is pretty spectacular. It's just a few ingredients that combine to make something fabulous-and that, in a nutshell, is the secret of Italian cooking. The roasted tomatoes and roasted garlic are rich and delicious, the beans add protein and texture, and the basil brings a fresh flavor.

Yield serves 4

Number Of Ingredients 8

1 pound uncooked penne pasta
4 Roma tomatoes
3 cloves garlic
1/4 cup fresh basil leaves
1 tablespoon olive oil
1 (15-ounce) can white beans
Salt and pepper
1/4 cup grated Parmesan cheese

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook over medium-high heat, stirring occasionally, for 10 minutes, or until al dente. Drain the pasta in a colander and return it to the pot.
  • Meanwhile, cut the tomatoes in half, scrape the seeds out of each half with a small tool or your finger, and cut into 1-inch pieces. Peel the garlic and leave the cloves whole. Coarsely chop the basil leaves.
  • Heat the oil in a large skillet over medium heat. Add the tomatoes and garlic, cover, and cook for 10 to 12 minutes, or until the garlic is soft. Remove the garlic from the pan and set aside. Put the beans in a strainer and rinse under running water. Drain the beans and add them to the pan, then remove the pan from the heat. Smash the garlic with a fork and add it to the drained pasta. Add the tomatoes and basil, stir well, and season with salt and pepper. Pour the pasta into a large serving bowl, sprinkle with the Parmesan cheese, and serve immediately.
  • Basil is native to India, though it's since become integral to the cooking of countries as far a field as Italy and Thailand. When it migrated to Italy, it became a symbol of love, with young women wearing sprigs in their hair to encourage their suitors.

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 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

HERBED SPAGHETTI WITH TOMATOES AND WHITE BEANS



Herbed Spaghetti with Tomatoes and White Beans image

Parsley and lightly cooked tomatoes add brightness to this classic Italian pairing of pasta and white beans.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 35m

Number Of Ingredients 10

12 ounces spaghetti
Coarse salt and freshly ground pepper
1 can (15 ounces) cannellini beans, rinsed and drained
2 cups packed flat-leaf parsley leaves, plus more for serving
2 teaspoons fresh lemon juice, plus 1 teaspoon grated zest
1/4 cup extra-virgin olive oil
6 cloves garlic, thinly sliced
Pinch of red-pepper flakes
1 pound cherry tomatoes, halved
Freshly grated Parmesan, for serving

Steps:

  • Cook pasta in a large pot of salted water until al dente, 9 to 10 minutes. Add beans during last minute of cooking. Drain and return to pot, reserving 1/2 cup pasta water.
  • Meanwhile, combine parsley, lemon juice and zest, and 1 tablespoon oil in a food processor; pulse until finely chopped. In a large skillet, heat remaining oil over medium-high. Add garlic and red-pepper flakes; cook, stirring often, until golden brown, 3 to 4 minutes. Add tomatoes, season with salt, and cook until tomatoes burst and thicken, adding a little pasta water until consistency is saucy.
  • Toss parsley mixture and remaining pasta water with pasta; season with salt and pepper. Serve, topped with tomato sauce and sprinkled with parsley and cheese.

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.

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From thescramble.com


GREEK PASTA WITH TOMATOES AND WHITE BEANS RECIPE | MYRECIPES
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From lazizzrecipe.netlify.app


20-MINUTE SKILLET PASTA WITH TOMATOES, SPINACH AND BEANS
2016-06-13 In a large saucepan, heat up olive oil. Add garlic and sauté for 2 minutes. Add tomatoes and spinach and sauté, stirring often, about 3 to 4 minutes. Add beans, salt, pepper and half and half mixture. Stir well. Cook for 2 minutes, until the mixture thickens up. Add cooked pasta and stir in gently. Remove from heat.
From crunchycreamysweet.com


HOW TO MAKE PASTA WITH WHITE BEANS AND TOMATOES - RECIPES
1 cn Italian white beans (16 oz) -(cannellini) rinsed & dried 1 tb Double-concentrate tomato - paste 1 tb Fresh savory leaves, choppe 1 tb Fresh basil, shredded 1 tb Fresh Italian parsley, - chopped 2 ts Sugar 1 ts Dried oregano Cooked Pasta In a large skillet or saucepan, heat the oil with the garlic, onion, and ham over moderate-to-high heat ...
From mobirecipe.com


PASTA WITH TOMATOES, WHITE BEANS, AND PEPPERONI RECIPE
Pasta with Tomatoes, White Beans, and Pepperoni recipe. Ready In: 40 min. Makes 2 servings, 409 calories per serving Ingredients: garlic cloves, olive oil, onions ...
From recipeland.com


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