butterfly pasta with cannellini beans
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 417.1
- Total Fat: 7.1 g
- Cholesterol: 0.0 mg
- Sodium: 252.8 mg
- Total Carbs: 79.2 g
- Dietary Fiber: 28.5 g
- Protein: 20.9 g
View full nutritional breakdown of butterfly pasta with cannellini beans calories by ingredient
Introduction
easy and cheap/makes 8 servingsyou may want to 1/2 the recipe if you don't want to eat it all week long easy and cheap/makes 8 servings
you may want to 1/2 the recipe if you don't want to eat it all week long
Number of Servings: 8
Ingredients
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Butterfly pasta with cannellini beans
2 tablespoons olive oil
2 cloves minced garlic
1 large can (28oz) diced tomatoes with their liquid
2 cans (15 oz) cannellini beans with their liquid (or use white beans)
1 package (16 oz) farfalle butterfly pasta (I used whole wheat/take a little longer to cook)
1 bunch fresh basil, leaves only, coarsely chopped (about 1 cup loosely packed)
salt and pepper to taste
grated parmesan cheeese for serving
Directions
In a large skillet, heat the oil and the garlic. When the garlic sizzles, add the tomatoes and the beans (with liquid). Bring it to a low boil and simmer for 20mins, or until pasta is ready.
Meanwhile cook the pasta according to package.
Add the basil to the tomato sauce about a minute before you drain the pasta. Season with salt/pepper to taste.
Drain the pasta and add it to the sauce or mix the pasta and sauce together in a large metal bowl. Serve and top with parmesan cheese
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user EMPETTICREW.