[NEW] White Bean & Olive Pomodoro Pasta

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.
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Prep Time: 25 min.
Cook Time:
Total Time: 25 mins
4 Servings
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[NEW] White Bean & Olive Pomodoro Pasta

Ingredients

  • 8 oz. whole-wheat pasta shells
  • 2 Tbsp. olive oil 1 (
  • 5 oz.) can cannellini beans, drained and rinsed
  • 1 clove garlic, minced
  • 1 lb. tomatoes, diced ¼ cup sliced black olives ½ cup sliced fresh basil ¼ tsp. salt Pepper to taste ¼ cup grated Pecorino Romano cheese

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Instructions

  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 Facts

4 servings per container
Serving size 260 g
Amount per serving
Calories 355
% Daily Value*
Total Fat 11.1g 14%
Saturated Fat 2.3g 13%
Trans Fat 0g
Cholesterol 3mg 2%
Sodium 448.7mg 20%
Total Carbohydrate 54.8g 20%
Dietary Fiber 10.87g 39%
Total Sugars 5.1g
Includes 0g Added Sugars 0%
Protein 13.1g
Vitamin D 0mcg 0%
Calcium 132.4mg 10%
Iron 3.7mg 20%
Potassium 715.8mg 15%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Practical Notes
No additional notes for this recipe.

Score Breakdown

+ More
  • Fiber
  • Vitamins & Minerals
  • Whole Grains
− Less
  • Additives to Limit
  • Added Sodium
  • Added Sugar
+5 -3 =2
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