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.
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
Instructions
- Cook pasta according to package directions.
- 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).
- Remove beans from heat. Add tomatoes, olives, basil, salt, and pepper. Stir gently to combine. Top pasta with sauce and cheese to serve.
No additional notes for this recipe.
Score Breakdown
- Fiber
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- Whole Grains
- Additives to Limit
- Added Sodium
- Added Sugar
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