1 (15-ounce) can cannellini beans, rinsed and drained
3 plum tomatoes, chopped (about 11/2 cups)
1/3 cup prepared pesto
1/4 cup grated Parmesan cheese
How to Make It
Cook pasta according to package directions, omitting salt and fat.
While pasta cooks, heat olive oil and garlic in a large nonstick skillet over medium-high heat until garlic is fragrant. Add beans and tomatoes; reduce heat to low, and cook, stirring occasionally, until tomatoes release their liquid, about 5 to 7 minutes.
Drain pasta and add to bean mixture. Add pesto; toss to combine. Divide into 4 equal servings. Top each serving with 1 tablespoon Parmesan cheese.
The CarbLovers Diet
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