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White Bean-Tomato Pasta

Yield 4 servings (serving size: 1 3/4 cups)
Prep: 6 minutes; Cook: 10 minutes. Drain, rinse, and heat the beans all in one step by placing the beans in a colander and draining the hot pasta over the beans.

Ingredients

  • 2 1/4 cups uncooked penne pasta (6 ounces)
  • 1 1/2 cups halved grape tomatoes
  • 1/2 cup chopped pitted kalamata olives
  • 1/4 cup chopped fresh basil
  • 1 1/2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (19-ounce) can cannellini beans, rinsed and drained
  • Basil sprig (optional)

Nutrition Information

  • calories 337
  • caloriesfromfat 16 %
  • fat 6 g
  • satfat 0.8 g
  • monofat 3.9 g
  • polyfat 1 g
  • protein 15.1 g
  • carbohydrate 55.2 g
  • fiber 6.7 g
  • cholesterol 0.0 mg
  • iron 3.1 mg
  • sodium 459 mg
  • calcium 65 mg

How to Make It

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

  2. Combine tomatoes and next 6 ingredients in a large serving bowl; set aside.

  3. Place beans in a colander; drain pasta over beans, reserving 2 tablespoons water. Add beans, pasta, and reserved water to tomato mixture; toss well. Garnish with a basil sprig, if desired. Serve immediately.

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