Roasted Tomato and Cannellini Bean Pasta

  • Serves 4-6
  • Preparation Time: 10 minutes
  • Cook Time: 30 minutes

INGREDIENTS:

  • ½ pound whole wheat or brown rice penne pasta
  • 2 tablespoons low-sodium vegetable stock or water
  • 6 – 8 cloves garlic, chopped
  • 1 13.4-ounce box cannellini beans, rinsed and drained
  • 1 15.5-ounce can fire roasted tomatoes
  • salt and pepper to taste
  • crushed red pepper flakes to taste

This recipe is so easy to put together and can easily be doubled. I serve this with sautéed kale. I like this dish with a lot of garlic, but you can adjust this as you wish.

Instructions:

In a large pot, cook pasta in boiling water until al dente. Set aside.

In a medium pot, sauté garlic in vegetable stock or water over medium heat for 2-3 minutes. Stir in beans and tomatoes and simmer on low for about 20 minutes. Season to taste with salt, pepper and crushed red pepper flakes. Stir in pasta and serve.

 

Photo by Sylvia Vale

Heather McDougall

Heather McDougall is the director of the McDougall Program in Santa Rosa, California. Heather also develops healthy, family-friendly recipes for the McDougall Newsletter.

View all contributions by Heather McDougall