White Bean Pesto Pasta with Fast-Roasted Tomatoes & Zucchini
- Minutes to Prepare:
- Minutes to Cook:
- 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)
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.
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.
Nutritional Info 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
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