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
How to Make It
Preheat oven to 450º.
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.
Cook pasta according to package directions, omitting salt and fat.
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.
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.
Cooking Light Superfast Suppers
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