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Orecchiette with White Beans & Pesto

Jim Bathie
Prep time 10 mins
Cook time 15 mins
Yield

4 servings

Ingredients

  • 8 ounces Orecchiette of shell pasta
  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 3 plum tomatoes, chopped (about 11/2 cups)
  • 1/3 cup prepared pesto
  • 1/4 cup grated 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
  • sodium 360 mg
  • 4.4 g

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat.

  2. While pasta cooks, heat olive oil and garlic in a large nonstick skillet over medium-high heat until garlic is fragrant. Add beans and tomatoes; reduce heat to low, and cook, stirring occasionally, until tomatoes release their liquid, about 5 to 7 minutes.

  3. Drain pasta and add to bean mixture. Add pesto; toss to combine. Divide into 4 equal servings. Top each serving with 1 tablespoon Parmesan cheese.

The CarbLovers Diet