Description
Makes 4 servings.
There is beneficial protein in beans and enjoying them as part of a meal that includes whole grains like pasta makes a quick, easy dinner during the week. Change up the kinds of beans and use the large variety available canned or dried and rehydrated.
Ingredients
- 1 tbsp (15 mL) extra virgin olive oil
- 6 plum tomatoes, diced OR 1 can diced tomatoes
- 4 cloves garlic, minced
- 3 tbsp (45 mL) each chopped fresh oregano and basil OR 1 tbsp dried Italian spice mixture
- 2 cups (500 mL) cooked white beans
- 1 tbsp (15 mL) lemon juice
- 1 box (375 g) penne or rotini pasta
- 1/4 cup (50 mL) parmesan cheese
Instructions
- In large nonstick skillet heat oil over medium heat. Add tomatoes, garlic, 2 tbsp (25 mL) each of the oregano and basil and cook for about 5 minutes or until tomatoes start to soften. Add beans, lemon rind and juice and cook, stirring occasionally for about 8 minutes or until slightly thickened.
- Meanwhile, in pot of water, cook pasta for about 12 minutes* or until tender but firm. Drain and add to skillet and toss to combine with sauce. Add half of the cheese and remaining oregano and basil; stir to coat.
- Sprinkle with remaining cheese before serving.
