- 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.
From drmcdougall.com
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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 (4)
(5 from 4 votes)Needs more flavoring ingredients. Good base recipe for more ingredients. Added capers, artichokes, white wine, thyme, black pepper. Very tasty after.
This sounds delicious, so much so that I’m doubling the recipe!
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.
Those sound like great additions!