Pomodoro Pasta, White Beans & Olives - Italian

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Pomodoro Pasta, White Beans & Olives - Italian

 

8 ounces whole-wheat pasta shells, tubetti, ziti or rigatoni

2 tablespoons extra-virgin olive oil

1 (15-ounce) can cannellini beans, rinsed

1 large clove garlic, minced

1 pound ripe tomatoes, diced (about 3 cups)

1/4 cup oil-cured black olives, pitted (see Tip) and chopped

1/2 cup sliced fresh basil

1/4 teaspoon kosher salt

Freshly ground pepper to taste

1/4 cup grated Pecorino Romano cheese

 

 

 

 

 

 

1. Put a large pot of water on to boil. Cook pasta, stirring occasionally, until

just tender, 8 to 10 minutes or according to package directions. Drain.

2. Meanwhile, heat oil in a large skillet over medium heat. Add beans and

garlic; cook, stirring frequently, until the beans are just heated through, 2 to

3 minutes. Remove from the heat. Add tomatoes, olives, basil, salt and pepper.

Stir gently to combine. To serve, divide the pasta among 4 plates and top with

sauce and cheese.

 

Makes 4 servings.

 

Source: EatingWell Magzine, August-September 2005

Formatted by Chupa Babi: 07.05.08

 

Tip: Press down on olives with the side of a heavy knife to split them open and

make removing the pits easier.

 

Per serving: 508 calories; 16 g fat (4 g sat, 6 g mono); 4 mg cholesterol; 75 g

carbohydrate; 19 g protein; 6 g fiber; 651 mg sodium; 628 mg potassium.

Nutrition bonus: Vitamin C (60% daily value), Iron (35% dv), Folate (32% dv),

Potassium (27% dv).

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