Pasta with beans and basil

1

PREP TIME

15 min

Makes

4 to 6 servings

* PLUS Cooking time: 10 minutes

Ingredients

  • 2 cups cooked navy beans , or 540-mL can navy or white kidney beans
  • 1 tbsp olive oil
  • 1 large onion , chopped
  • 3 large garlic cloves , minced
  • 796-mL can tomatoes
  • 2 tbsp dried basil , or 1/2 to 1 cup chopped fresh basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 450 g penne, fusilli or rigatoni pasta
  • 1/4 cup freshly grated parmesan

Instructions

  • Bring a large pot of salted water, covered, to a boil. Meanwhile, drain beans. Heat oil in a large saucepan set over medium heat. Add onion and garlic. Sauté until onion has softened, about 5 minutes. Add tomatoes, including juice. Bring to a boil. Stir in beans, basil, salt and pepper. Reduce heat to low and barely simmer, uncovered and stirring often.
  • Boil pasta according to package directions until al dente. Drain. Turn into a bowl and toss with sauce and cheese. Serve with additional grated cheese.

Nutrition (per serving)

  • Calories
  • 444,
  • Protein
  • 18.2 g,
  • Carbohydrates
  • 80.9 g,
  • Fat
  • 5.6 g,
  • Fibre
  • 9.7 g,

In the time it takes to boil the water and cook the pasta, you’ll have a freshly prepared sauce ready for tossing.