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

Recipe by Oxmoor House January 2003

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Recipe Summary

Yield:
4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450º.

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  • 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.

Source

Cooking Light Superfast Suppers

Nutrition Facts

419 calories; calories from fat 25%; fat 11.5g; saturated fat 2.3g; mono fat 6.5g; poly fat 1.6g; protein 14.6g; carbohydrates 64.8g; fiber 6.7g; cholesterol 7mg; iron 4.3mg; sodium 787mg; calcium 135mg.
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