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White Bean Pasta

White Bean Pasta
White Bean Pasta
This healthy recipe comes from NDSU Extension Service.


  • 8 ounces whole-wheat pasta shells, tubetti, ziti or rigatoni
  • 2 Tbsp. vegetable oil
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 large clove garlic, minced
  • 2 (14.5-ounce) cans tomatoes, diced
  • ¼ c. black olives, pitted and chopped
  • 1 tsp. dried basil
  • ¼ tsp. salt
  • 1/8 tsp. ground pepper
  • ¼ c. shredded Parmesan cheese


  • Bring a large pot of water to boil. Add pasta, stirring occasionally. Cook until just tender, eight to ten minutes or according to package directions. Drain.
  • Meanwhile, heat oil in a large skillet over medium heat. Add beans and garlic; cook, stirring frequently, until the beans are just heated through, two or three minutes. Remove from the heat. Add tomatoes, olives, basil, salt and pepper, stir gently to combine. To serve, top pasta with bean mixture and cheese.

Makes 6 servings.

Per Serving: about 280 calories, 8 grams (g) of fat, 44 g carbohydrate, 7 g fiber, 11 g protein and 500 mg sodium.

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