Pomodoro Pasta with White Beans & Olives
Capture the flavor of vine-ripened tomatoes with this elegant-yet-quick, fresh tomato sauce. Although it’s an uncooked sauce, the beans are heated briefly in the olive oil and garlic to infuse them with flavor.
4 ounces whole-wheat pasta shells, tubetti, ziti or rigatoni
1 tablespoon extra-virgin olive oil
1 15-ounce can cannellini beans, rinsed (or make your own, here’s how)
1 large clove garlic, minced
2 ripe medium tomatoes, diced
2 tablespoons oil-cured black olives (see Tips for Two), pitted and chopped
1/4 cup sliced fresh basil
Freshly ground pepper to taste
2 tablespoons freshly grated Pecorino Romano cheese
1. Bring a large saucepan of water to a boil. Add pasta and cook, stirring occasionally, until just tender, 8 to 10 minutes or according to package directions. Drain.
2. Meanwhile, heat oil in a large skillet over medium heat. Add beans and garlic and cook, stirring frequently, until the beans are just heated through, 2 to 3 minutes. Remove from the heat. Add tomatoes, olives, basil and pepper. Stir gently to combine.
3. Divide the pasta between 2 plates and top with the bean mixture and cheese.
Recipe Tips & Notes:
Tips for Two: Small amounts of olives can be purchased from bulk bins and salad bars.
Recipe Nutrition: Yield is 2 servings, 2 cups each
Per serving: 481 calories; 16 g fat (3 g saturated fat, 6g mono unsaturated fat); 4 mg cholesterol; 75 g carbohydrates; 21 g protein; 14 g fiber; 906 mg sodium; 816 mg potassium
Nutrition Bonus: Vitamin C (50% daily value), Iron (25% dv), Potassium (23% dv), Vitamin A (20% dv).
Exchanges: 5 starch, 1 vegetable, 1 1/2 lean meat, 2 1/2 fat
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