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
How to Make It
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.
The CarbLovers Diet
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