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Recipe Summary test

Yield:
6 (1-cup) servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1 (15-ounce) can cannellini beans, drained and rinsed and 1 large tomato, chopped; stir well. Add 2 cups cooked penne pasta, 1/2 cup reduced-fat olive oil vinaigrette, and 2 cups finely shredded romaine lettuce, tossing to coat.

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Source

Cooking Light 5-Ingredient 15-Minute Cookbook

Nutrition Facts

148 calories; calories from fat 28%; fat 4.6g; saturated fat 0.4g; protein 4.8g; carbohydrates 22.4g; fiber 3.6g; sodium 374mg.
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