Ingredients
-
250 g
whole-wheat linguine
pasta
-
1/3 cup
olive oil
, divided
-
1 1/2 cups
panko
bread crumbs
-
1 tsp
salt
, divided
-
3/4 cup
chopped
parsley
-
1
garlic clove
, minced
-
1
onion
, chopped
-
1/2 tsp
pepper
-
3 cups
halved cherry
tomatoes
-
1 540-mL can
white
kidney beans
, drained and rinsed
Instructions
- BRING a pot of salted water to a boil. Cook pasta following package directions, reserving 1 cup pasta water.
- HEAT 1/4 cup oil in a large frying pan over medium. Add bread crumbs and 1/2 tsp salt and cook, stirring often, until golden, about 4 min. Stir in parsley and garlic, then transfer to a bowl, scraping pan well.
- HEAT remaining 2 tbsp oil in the same pan over medium. Add onion, remaining ½ tsp salt and pepper and cook until softened, about 6 min. Add tomatoes and cook until softened, about 8 min.
- ADD pasta, beans and pasta water, tossing until well coated. Divide among plates, then sprinkle generously with bread crumbs.
How to make one-pot pasta
Nutrition (per serving)
- Calories
- 447,
- Protein
- 16 g,
- Carbohydrates
- 70 g,
- Fat
- 13 g,
- Fibre
- 11 g,
- Sodium
- 808 mg.
- Excellent source of
- folate
Kitchen Tip: Stir panko often to prevent scorching, and remove all crumbs before cooking the onions.
