Capture the flavor of vine-ripe tomatoes with this elegant yet ultra-quick fresh tomato sauce. Although it's an uncooked sauce, the beans are heated briefly in the olive oil and garlic just to flavor them.
|Prep Time:||25 minutes|
|Ready in:||30 minutes|
|Ease of Prep:||Easy|
|8 ounces whole-wheat pasta shells , tubetti, ziti or rigatoni|
|2 tablespoons extra-virgin olive oil|
|1 15-ounce can cannellini beans , rinsed|
|1 large clove garlic , minced|
|1 pound ripe tomatoes , diced (about 3 cups)|
|1/4 cup oil-cured black olives , pitted (see Tip) and chopped|
|1/2 cup sliced fresh basil|
|1/4 teaspoon kosher salt|
|Freshly ground pepper to taste|
|1/4 cup grated Pecorino Romano cheese|
- Put a large pot of water on to boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes or according to package directions. Drain.
- Meanwhile, heat oil in a large skillet over medium heat. Add beans and garlic; cook, stirring frequently, until the beans are just heated through, 2 to 3 minutes. Remove from the heat. Add tomatoes, olives, basil, salt and pepper. Stir gently to combine. To serve, divide the pasta among 4 plates and top with sauce and cheese. Makes 4 servings.
Tip: Press down on olives with the side of a heavy knife to split them open and make removing the pits easier.
Health Advantages: high fiber, low sat fat, low cholesterol, high potassium, high calcium, heart healthy.
|Servings Per Recipe: 4|
|Amount Per serving|
|Calories:||508 cal||Carbohydrate Servings:||4 1/2|
|Carbohydrates:||63 g||Dietary Fiber:||13 g||Cholesterol:||4 mg|
|Fat:||16 g||Sodium:||865 mg||Saturated Fat:||3 g|
|Protein:||16 g||Potassium:||628 mg||Monounsaturated Fat:||6 g|
|Nutrition Bonus:||Vitamin C (60% daily value), Iron (35% dv), Folate (32% dv), Potassium (27% dv).|
|Exchanges:||3 1/2 starch, 3 vegetable, 1 very lean meat, 2 fat|
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