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Orecchiette with White Beans and Pesto

Total time 25 mins
Yield 4 servings (serving size: 1 1/4 cups)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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