Ingredients
- 4 ounces whole-wheat pasta shells, tubetti, ziti or rigaton
- 1 tablespoon extra-virgin olive oil
- 1 15-ounce c cannellini beans, rinsed
- 1 large clov garlic, minced
- 2 ripe medium tomatoes, diced
- 2 tablespoon oil-cured black olives, (see Tips for Two), pitted and chopped
- 1/4 cup sliced fresh basil
- Freshly ground pepper, to taste
- 2 tablespoon freshly grated Pecorino Romano cheese
Cooking Directions
Step 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.
Step 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. Divide the pasta between 2 plates and top with the bean mixture and cheese.
Nutrition Info
- Serving: Per serving
- Calories: 481
- Carbohydrates: 75g
- Fat: 16g
- Protein: 21g
- Dietary Fiber: 14g
- Saturated Fat: 3g
- Monounsaturated Fat: 6g
- Cholesterol: 4mg
- Potassium: 816mg
- Sodium: 906mg
- Exchanges: 5 starch, 1 vegetable, 1 1/2 lean meat, 2 1/2 fat
- Carbohydrate Servings: