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Roasted Tomato and Cannellini Bean Pasta

  • Prep-time: / Ready In:
  • Serves 4-6
  • Serving size: ¼ of recipe
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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.

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By Heather McDougall,

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.
Nutritional Information:

Per serving (¼ of recipe): 543 calories, 105 g carbohydrates, 31 g protein, 2.8 g total fat, 0.5 g saturated fat, 0 g cholesterol, 249 mg sodium, 22 g fiber, 6.5 g sugar

Note: Nutritional information is provided as an estimate only.

Comments (3)

(5 from 3 votes)

Recipe Rating

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William

This sounds delicious, so much so that I’m doubling the recipe!

Melissa

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.

Rachel

Those sound like great additions!

About the Author

Headshot of Heather McDougall, director of the McDougall Program

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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