Tomato and Cannellini Bean Pasta
Created by ImPat on October 31, 2014
- Servings: 4
- Prep Time: 15m
- Cook Time: 25m
- Recipe #15385
Ingredients
- 350 grams dry penne pasta
- 1 tablespoon oil (olive oil)
- 2 zucchini (medium diced)
- 1 garlic clove (minced)
- 250 grams cherry tomatoes (halved)
- 400 grams cooked cannellini beans (drained and rinsed)
- 2 teaspoons lemon rind (finely grated)
- 1/3 cup fresh basil leaves (shredded)
- Parmesan cheese (finely grated to serve)
How to Make
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Step 1: Cook pasta in a saucepan of boiling salted water, following packet directions, until tender and then drain.
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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.
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Step 3: Add pasta, beans and lemon rind and season with salt and pepper and toss to combine.
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Step 4: Divide between bowls and top with basil and parmesan and serve.
Nutritional Facts
- 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