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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I made this recipe exact. The thing was with just one cup of the orecchiette it was no where near 4 servings or 5 cups. I made another cup of the pasta and added it. That made maybe 3 servings but I could see where maybe 4 since this is from Health. That said I'm def adding this to my regular rotation. The sauce was fabulous. The beans cooked down and mixed with the tomatoes and pesto to form a cream like sauce. Next time I'm going to cook 3 cups of pasta and maybe do an addition veggie other than salad alone.
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