Roasted Tomato And Cannellini Bean Pasta Recipe 435

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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

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.

ROASTED TOMATO AND CANNELLINI BEAN PASTA RECIPE - (4.3/5)



Roasted Tomato and Cannellini Bean Pasta Recipe - (4.3/5) image

Provided by mahto

Number Of Ingredients 7

1/2 pound whole wheat or brown rice penne pasta
2 tablespoons low-sodium vegetable stock or water
6 - 8 cloves garlic, chopped
1 13.4-ounce box cannellini beans, rinsed and drained
1 15.5-ounce can fire roasted tomatoes
salt and pepper to taste
crushed red pepper flakes to taste

Steps:

  • In a large pot, cook pasta in boiling water until al dente. Set aside. In a medium pot, sauté garlic in vegetable stock or water over medium heat for 2-3 minutes. Stir in beans and tomatoes and simmer on low for about 20 minutes. Season to taste with salt, pepper and crushed red pepper flakes. Stir in pasta and serve.

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