Orecchiette with White Beans and Pesto

Orecchiette with White Beans and Pesto
4 servings (serving size: 1 1/4 cups)


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1 cup uncooked orecchiette or seashell pasta
1 teaspoon olive oil
2 garlic cloves, minced
1 (15-ounce) can white kidney beans, drained and rinsed
3 plum tomatoes, chopped (about 1 1/2 cups)
1/3 cup prepared pesto
4 tablespoons shredded Parmesan cheese


Total: 25 Minutes

Cook pasta according to package directions, omitting salt and fat. While pasta cooks, heat a large nonstick skillet over medium-high heat. Add olive oil and minced garlic to skillet; cook until garlic is fragrant. Add beans and chopped plum tomatoes; reduce heat to low, and cook, stirring occasionally (about 5-7 minutes). Drain pasta; add to bean mixture. Add pesto to bean mixture; toss to combine. Divide evenly among 4 serving dishes; top each serving with 1 tablespoon shredded Parmesan cheese.

Created date

November 2010

Nutritional Information

Calories 420
Fat 11 g
Satfat 2.5 g
Monofat 4 g
Polyfat 5 g
Protein 18 g
Carbohydrate 63 g
Fiber 7 g
Cholesterol 5 mg
Iron 0.0 mg
Sodium 360 mg
Calcium 0.0 mg