Saturday, October 3, 2009

White Bean-Tomato Pasta

  • 6 oz. uncooked penne pasta
  • 1 (19 oz.) can cannellini beans, rinsed and drained
  • 1 1/2 cups halved grape tomatoes
  • 1/2 cup chopped pitted kalamata olives
  • 1/4 cup chopped fresh basil
  • 1 1/2 Tbsp. blasamic vinegar
  • 1 Tbsp. olive oil
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
Cook pasta, omitting salt and fat. Place beans in a colander; drain pasta over beans, reserving 2 Tbsp. pasta water. Combine beans, pasta, reserved water, tomatoes, and next 6 ingredeints. Toss well.

Yeild: 4 servings (1 3/4 cup per serving.)
6 points

This recipe is as a meatless main dish, but can be served this cold as a pasta salad side dish.

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.