Name: Roasted Tomato and Cannellini Bean Pasta
Prep time: 10 min
Cook time: 30 min
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

Prep-time: 10 minutes / Cook Time: 30 minutes
Serves 4-6
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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.

From drmcdougall.com

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By Heather McDougall, Jan 9, 2014

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

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.

(2)

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(5 from 2 votes)

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Melissa12 months ago

It was a nice quick easy meal. I did put extra garlic in it like 10 cloves I also added spinach at the end in a little bit of the pasta water.

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about the author

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. For more from her, follow the McDougall Program on Instagram.

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