Rotini with Tomatoes and White Beans

Oxmoor House
Prep: 2 minutes; Cook: 19 minutes. Start cooking the pasta first, then make the tomato-bean mixture while the pasta cooks.
6 servings (serving size: 1 cup pasta, 3/4 cup sauce, and 1/2 tablespoon cheese)


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2 teaspoons olive oil
1 tablespoon bottled minced garlic
1 (15.5-ounce) can white beans, rinsed and drained
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano, undrained
1 teaspoon dried Italian seasoning
6 cups hot cooked rotini (about 12 ounces uncooked pasta)
3 tablespoons preshredded fresh Parmesan cheese


Heat oil in a large nonstick skillet over medium-high heat. Add garlic, and sauté 1 minute. Add beans, tomatoes, and seasoning. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until slightly thickened, stirring occasionally.

Spoon tomato mixture over cooked pasta. Sprinkle each serving with cheese.

Created date

April 2009

Nutritional Information

Calories 351
Caloriesfromfat 8 %
Fat 3.3 g
Satfat 0.8 g
Monofat 1.5 g
Polyfat 0.6 g
Protein 14.4 g
Carbohydrate 66 g
Fiber 6 g
Cholesterol 2 mg
Iron 5.9 mg
Sodium 754 mg
Calcium 178 mg