White bean pasta pot with tomatoes and herbs

By mitzzy

There is beneficial protein in beans and enjoying them as part of a meal that includes whole grains like pasta makes a quick, easy dinner during the week. Change up the kinds of beans and use the large variety available canned or dried and rehydrated

Ingredients

• 1 tbsp (15 mL) extra virgin olive oil
• 6 plum tomatoes, diced
• 4 cloves garlic, minced
• 3 tbsp (45 mL) each chopped fresh oregano and basil
• 2 cups (500 mL) cooked white beans
• 1/2 tsp (2 mL) grated lemon rind
• 1 tbsp (15 mL) lemon juice
• 1 box (375 g) whole wheat penne or rotini pasta
• 1/4 cup (50 mL) grated parmesan cheese

Preparation

Step 1

In large nonstick skillet heat oil over medium heat. Add tomatoes, garlic, 2 tbsp (25 mL) each of the oregano and basil and cook for about 5 minutes or until tomatoes start to soften. Add beans, lemon rind and juice and cook, stirring occasionally for about 8 minutes or until slightly thickened.
Meanwhile, in pot of water, cook pasta for about 12 minutes* or until tender but firm. Drain and add to skillet and toss to combine with sauce. Add half of the cheese and remaining oregano and basil; stir to coat.
Sprinkle with remaining cheese before serving.
*Check package directions for recommended cooking times because it depends on the brand and shape of the pasta for perfect taste every time.

Nutrition information per serving

Calories: 511
Protein: 25 g
Fat: 7 g
Saturated fat: 2 g
Cholesterol: 5 g
Carbohydrates: 93 g
Fibre: 17 g
Sodium: 136 mg
Potassium: 732 mg