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Roasted Tomato-Cannellini Pasta

Yield 4 servings (serving size: 2 cups)
Prep: 2 minutes; Cook: 21 minutes. Toasting the sage leaves brings out their flavor.

Ingredients

  • 2 pints grape tomatoes
  • 1 teaspoon olive oil
  • 3/4 teaspoon salt, divided
  • 8 ounces uncooked fusilli (short, twisted spaghetti)
  • 2 tablespoons olive oil
  • 20 fresh sage leaves
  • 8 garlic cloves, thinly sliced
  • 1 (19-ounce) can cannellini beans, rinsed and drained
  • 1/4 cup vegetable broth
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup preshredded Romano or Asiago cheese

Nutrition Information

  • calories 419
  • caloriesfromfat 25 %
  • fat 11.5 g
  • satfat 2.3 g
  • monofat 6.5 g
  • polyfat 1.6 g
  • protein 14.6 g
  • carbohydrate 64.8 g
  • fiber 6.7 g
  • cholesterol 7 mg
  • iron 4.3 mg
  • sodium 787 mg
  • calcium 135 mg

How to Make It

  1. Preheat oven to 450º.

  2. Place tomatoes on a 15 x 10-inch jelly roll pan covered with foil. Drizzle with 1 teaspoon oil; sprinkle with 1/4 teaspoon salt. Bake at 450º for 15 minutes.

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

  4. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add sage leaves; cook 1 minute or until crisp. Remove sage from pan with a slotted spoon; set aside. Place garlic in pan, and cook 1 minute or until lightly toasted. Add beans to pan; cook 2 minutes. Stir in broth, remaining salt, and pepper; simmer 2 minutes or until thoroughly heated. Drain pasta; stir in tomatoes and bean mixture.

  5. Reserve 4 sage leaves. Crumble remaining sage leaves; stir into pasta mixture. Spoon pasta into shallow bowls; top each with 1 tablespoon cheese. Garnish with reserved sage leaves, if desired.

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