Penne Pasta w/ Tomatoes, Garlic & White Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Red Ripe Tomatoes, 3 large whole (3" dia)Garlic, 6 cloves (papery outermost skin removed but leaver unpeeled)*Extra Light Olive Oil, 3 tbspSalt, .5 tsp (To taste)Fresh Ground Black Pepper, 0.5 tsp (To taste)Beans, Cannellini Canned, 2 cupDarielle Pasta, Low Carb Pasta, Penne, 3/4 cup, 4 servingLemon juice, 2 tbspBasil, 5.25 tbsp (1/3 Cup)Parmesan Cheese, grated, .25 cup
Slice tomato into 8 wedges. Place tomato wedges and garlic in a 9 x 13 roasting pan. toss with 2 tbsp olive oil and sprinkle with salt & pepper to taste. Roast until tomatoes lose their shape and become slightly charred (approx 35-40 mins).
Drain beans in colander. Cook & drain pasta over the beans in the colander and replace in pasta pot. After tomatoes are done carefully pick out the garlic cloves and squeeze the garlic out of the skin into a small bowl and mash with fork. Add lemon juice and the remaining oil and stir. Mix pasta, beans, and tomatoes in pasta pot, pour garlic-lemon mixture over and toss. Serve topped with parmesan.
Number of Servings: 4
Recipe submitted by SparkPeople user ADENCKLAU.
Drain beans in colander. Cook & drain pasta over the beans in the colander and replace in pasta pot. After tomatoes are done carefully pick out the garlic cloves and squeeze the garlic out of the skin into a small bowl and mash with fork. Add lemon juice and the remaining oil and stir. Mix pasta, beans, and tomatoes in pasta pot, pour garlic-lemon mixture over and toss. Serve topped with parmesan.
Number of Servings: 4
Recipe submitted by SparkPeople user ADENCKLAU.
Nutritional Info Amount Per Serving
- Calories: 426.4
- Total Fat: 13.9 g
- Cholesterol: 4.9 mg
- Sodium: 801.8 mg
- Total Carbs: 46.7 g
- Dietary Fiber: 15.8 g
- Protein: 40.2 g
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