White Bean and Tomato Pasta

Name: White Bean and Tomato Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 0.25 tsp Black Pepper; 15 oz Cannellini Beans; 2 cups Cherry Tomato; 2 whole Garlic; 1 whole Lemon Juice; 3 tbsp Olive Oil; 8 oz Penne Pasta; 0.25 tsp Red Pepper Flakes; 0.25 cup Shredded Parmesan Cheese

Dinner 🍽️Lunch 🥪 Italian 🇮🇹 Sugar-Free Heart-Healthy ❤️Vegetarian 🥦Halal 🕌Kosher ✡️Pescatarian 🐟DASH

White Bean and Tomato Pasta pairs a lemon-garlic cannellini puree with tender penne for a luscious, velvety coating. Lightly warmed cherry tomatoes burst with sweetness against a gentle kick of red pepper flakes, while Parmesan adds a savory finish. Great for a weeknight dinner when you want something satisfying, protein-rich, and bright.

Prep15 mins
Cook15 mins
Serves4
DifficultyEasy

1

Bring a large pot of water to a rolling boil over high heat. Cook the pasta in the boiling water until cooked through but still slightly firm, about 10 minutes. Drain and set aside.
2

Meanwhile, puree the cannellini beans, the garlic, the lemon juice, and 1 tablespoon olive oil in a food processor until smooth. Set aside.
3

Add 2 tablespoons olive oil, the red pepper flakes, and the cherry tomatoes to a skillet. Cook over medium heat until the tomatoes are warmed, about 2 minutes. Remove from the heat.
4

Stir the pureed bean sauce into the skillet; stir in the Parmesan cheese and the pasta. Season with salt and pepper, and serve warm.