Tomato and cannellini bean pasta by Tracy Rutherford

Tomato and cannellini bean pasta for 4 person

Try this vegetarian bean pasta creation that is rich, satisfying and budget friendly!

Ingredients for Tomato and cannellini bean pasta

  • 350g Barilla Penne Rigate
  • 1 tablespoon olive oil
  • 2 medium zucchini, diced
  • 1 garlic clove, crushed
  • 250g cherry tomatoes, halved
  • 400g can cannellini beans, drained, rinsed
  • 2 teaspoons finely grated lemon rind
  • 1/3 cup fresh basil leaves, shredded
  • Finely grated parmesan cheese, to serve
  • Tomato and cannellini bean pasta, How to Make

    • Step 1
      Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain.
    • Step 2
      Meanwhile, heat oil in a large, deep frying pan over medium heat. Cook zucchini, stirring, for 5 minutes or until just tender. Add garlic. Cook for 30 seconds or until fragrant. Add tomatoes. Cook, stirring, for 2 to 3 minutes or until just starting to collapse.
    • Step 3
      Add pasta, beans and lemon rind. Season with salt and pepper. Toss to combine. Divide between bowls. Top with basil and parmesan. Serve.

    Notes:

    Additional information for Tomato and cannellini bean pasta

    Preparation: Minutes, Cooking: 0:10 Minutes, Serving: 4 Person, Level:

    Nutrition Info:

    1742 kj Energy, 6g Fat Total, 1g Saturated Fat, 8g Fibre, 15g Protein, 13.1mg Sodium, 2g Carbs (sugar), 70g Carbs (total),

    All nutrition values are per serve

    This Tomato and cannellini bean pasta published first on: Super Food Ideas, Images by: Rob Palmer

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