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Vegan

White Bean & Olive Pomodoro Pasta
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
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White Bean & Olive Pomodoro Pasta

White Bean & Olive Pomodoro Pasta

White Bean & Olive Pomodoro Pasta
Two Stars Guiding Stars
  • Servings:4 (261 g)
  • Prep Time:25 minutes
  • Cook Time:0 minutes
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.
 
 
 
 
 
 
 
 
 
 
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