Rotini with Tomatoes and White Beans

Prep: 2 minutes; Cook: 19 minutes. Start cooking the pasta first, then make the tomato-bean mixture while the pasta cooks.

Yield: 6 servings (serving size: 1 cup pasta, 3/4 cup sauce, and 1/2 tablespoon cheese)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 351
  • Calories from fat: 8%
  • Fat: 3.3g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 14.4g
  • Carbohydrate: 66g
  • Fiber: 6g
  • Cholesterol: 2mg
  • Iron: 5.9mg
  • Sodium: 754mg
  • Calcium: 178mg

Ingredients

  • 2 teaspoons olive oil
  • 1 tablespoon bottled minced garlic
  • 1 (15.5-ounce) can white beans, rinsed and drained
  • 2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano, undrained
  • 1 teaspoon dried Italian seasoning
  • 6 cups hot cooked rotini (about 12 ounces uncooked pasta)
  • 3 tablespoons preshredded fresh Parmesan cheese

Preparation

  1. Heat oil in a large nonstick skillet over medium-high heat. Add garlic, and sauté 1 minute. Add beans, tomatoes, and seasoning. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until slightly thickened, stirring occasionally.
  2. Spoon tomato mixture over cooked pasta. Sprinkle each serving with cheese.
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