SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 513.4
  • Total Fat: 21.5 g
  • Cholesterol: 32.0 mg
  • Sodium: 512.9 mg
  • Total Carbs: 64.0 g
  • Dietary Fiber: 8.8 g
  • Protein: 16.9 g

View full nutritional breakdown of White Bean Pesto Pasta with Fast-Roasted Tomatoes & Zucchini calories by ingredient
Report Inappropriate Recipe

White Bean Pesto Pasta with Fast-Roasted Tomatoes & Zucchini

Submitted by: REBECKY44
White Bean Pesto Pasta with Fast-Roasted Tomatoes & Zucchini

Introduction

Fast-roasted cherry tomatoes and zucchini tossed with cannellini beans, penne pasta and pesto sauce. This dish can be served hot as a main meal, or cold as a pasta salad. Fast-roasted cherry tomatoes and zucchini tossed with cannellini beans, penne pasta and pesto sauce. This dish can be served hot as a main meal, or cold as a pasta salad.
Number of Servings: 4

Ingredients

    20 cherry tomatoes
    1 zucchini (courgette)—sliced on diagonal
    1 tablespoon extra virgin olive oil
    8 oz (240g) penne pasta
    1 cup canned cannellini beans—rinsed and drained
    2/3 cup good-quality pesto (store-bought or homemade)

Directions

PREHEAT the oven to 450F/230C. PLACE the cherry tomatoes and sliced zucchini in a baking dish and toss with the olive oil. COOK in the oven for 12 minutes. WHILE the vegetables roast, bring a large pot of salted water to a boil and cook the pasta according to package directions, adding the drained white beans in the final minute to heat through. DRAIN the pasta and beans reserving 2 tablespoons of the cooking water, and toss gently with the pesto and oven-roasted vegetables until well combined.

Variations: Use fresh asparagus instead of the zucchini. Replace the cannellini beans with shredded pre-cooked chicken breast.

(www.mediterrasia.com)

Number of Servings: 4

Recipe submitted by SparkPeople user REBECKY44.






Great Stories from around the Web


Rate This Recipe