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White Bean & Olive Pomodoro Pasta

Two Stars Guiding Stars

  • Servings:

    4 (261 g) as an appetizer

  • Prep Time:

    25 minutes

  • Cook Time:

    0 minutes

Ingredients

Whole wheat pasta and cannellini beans are the substance of this simple, fresh Italian-inspired dish. Made with common pantry staples, you'll be glad to have as an easy weeknight standby.
8 oz. whole-wheat pasta shells
2 Tbsp. olive oil
1 (15 oz.) can cannellini beans, drained and rinsed
1 clove garlic, minced
1 lb. tomatoes, diced
1/4 cup sliced black olives
1/2 cup sliced fresh basil
1/4 tsp. salt
Pepper to taste
1/4 cup grated Pecorino Romano cheese
White Bean & Olive Pomodoro Pasta

Directions

1. Cook pasta according to package directions.
2. While pasta cooks, heat oil in a large skillet over medium heat. Cook beans and garlic, stirring, until beans are just heated through (2-3 minutes).
3. Remove beans from heat. Add tomatoes, olives, basil, salt, and pepper. Stir gently to combine. Top pasta with sauce and cheese to serve.

Nutrition

Nutritional Facts
Servings 4 (261 g)
Base Nutrients
Calories 381 kcal (19%)
Calories from Fat 94 kcal (0%)
Total Fat 10 g (16%)
Saturated Fat 2 g (11%)
Cholesterol 4 mg (1%)
Sodium 448 mg (19%)
Total Carbohydrates 58 g (19%)
Dietary Fiber 6 g (26%)
Protein 14 g (23%)
Vitamins
Vitamin A n/a
Vitamin C 17 mg (19%)
Minerals
Calcium 114 mg (9%)
Iron 4 mg (19%)
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