Tomato and Cannellini Bean Pasta
Recipe: #15385
October 31, 2014
Categories: Beans, Penne, Sunday Dinner High Fiber, Low Cholesterol, Low Fat, Vegetarian, Fresh Tomatoes, White Beans, Zucchini, Vegetarian Dinner, more
"I love pasta salads but am trying to steer away from ones that are dressed in mayo and this one from Super Food Ideas looks like a good one. Cooking time will depend on your pasta."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (321.1 g)
- Calories 398.8
- Total Fat - 5.8 g
- Saturated Fat - 0.8 g
- Cholesterol - 0 mg
- Sodium - 17 mg
- Total Carbohydrate - 81.5 g
- Dietary Fiber - 13.8 g
- Sugars - 6.5 g
- Protein - 9.8 g
- Calcium - 61.7 mg
- Iron - 2.3 mg
- Vitamin C - 33.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Cook pasta in a saucepan of boiling salted water, following packet directions, until tender and then drain.
Step 2
Meanwhile, heat oil in a large, deep frying pan over medium heat and cook zucchini, stirring for 5 minutes or until just tender and then add garlic, cook for 30 seconds or until fragrant and then add tomatoes and cook, stirring for 2 to 3 minutes or until just starting to collapse.
Step 3
Add pasta, beans and lemon rind and season with salt and pepper and toss to combine.
Step 4
Divide between bowls and top with basil and parmesan and serve.
Tips
No special items needed.
0 Reviews
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