Roasted Tomato-Cannellini Pasta

Prep: 2 minutes; Cook: 21 minutes. Toasting the sage leaves brings out their flavor.


4 servings (serving size: 2 cups)

Recipe from

Oxmoor House

Nutritional 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


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


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

January 2003
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