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Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
4
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Ingredients
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1 (8 ounce) package penne pasta
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1 (15 ounce) can cannellini beans, drained and rinsed
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2 garlic cloves, chopped
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1 lemon, juiced
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1 tablespoon olive oil
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2 cups cherry tomatoes
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1/4 teaspoon red pepper flakes
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1/4 cup shredded Parmesan cheese
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salt and freshly ground black pepper to taste
Directions
Bring a large pot of water to a rolling boil over high heat. Cook pasta in boiling water until cooked through but still firm to bite, about 10 minutes. Drain and set aside.
Meanwhile, puree cannellini beans, garlic, lemon juice, and 1 tablespoon olive oil in a food processor until smooth. Set aside.
Add 2 tablespoons olive oil, red pepper flakes, and cherry tomatoes to a skillet. Cook over medium heat until tomatoes are warmed, about 2 minutes. Remove from heat.
Stir pureed bean sauce into the skillet; stir in Parmesan cheese and pasta. Season with salt and pepper, and serve warm.
I Made It
Nutrition Facts (per serving)
312
Calories
6g
Fat
50g
Carbs
16g
Protein
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Nutrition Facts
Servings Per Recipe
4
Calories
312
% Daily Value *
Total Fat
6g
8%
Saturated Fat
2g
8%
Cholesterol
4mg
1%
Sodium
485mg
21%
Total Carbohydrate
50g
18%
Dietary Fiber
9g
33%
Total Sugars
4g
Protein
16g
33%
Vitamin C
27mg
29%
Calcium
179mg
14%
Iron
5mg
28%
Potassium
849mg
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
