White Beans & Penne Pasta with Rosemary

Sometimes I’d like a stick-to-your-ribs type of meal that doesn’t contain meat. While some things I’ve made fit that description, others fall short. This is a recipe I’ve been making for a while now, and it is a true “comfort food” type of meal. I almost always have the ingredients on-hand, and with my crazy gigantic rosemary plant, I always have fresh rosemary from the garden.

White bean penne with rosemary

White Beans & Penne Pasta with Rosemary
Adapted from Lickety Split meals
Makes 4 servings

1 tsp olive oil
1 lg onion, cut into wedges
1 tsp minced garlic (2 cloves)
2 cans (14.5 oz each) stewed tomatoes
3 1/2 cups low sodium vegetable broth
2 cans (15 oz each) white beans, rinsed and drained
8 oz whole wheat penne pasta
3 tsp olive oil
1 tsp dried rosemary or 1 T fresh

1. Sauté onion and garlic in 1 tsp olive oil for 3 or 4 minutes in a large nonstick pan over medium-high heat.

2. Add tomatoes, broth, and beans, and pasta; simmer 10-12 minutes, until pasta is al dente.

3. Mix together rosemary and remaining olive oil in small microwave-safe bowl. Warm in microwave on HIGH 30 seconds.

Prepare the servings of pasta and drizzle rosemary oil over each serving.

Nutritional info:
Calories: 552.7
Total Fat: 6.0 g
Cholesterol: 0.0 mg
Sodium: 286.9 mg
Total Carbs: 112.0 g
Dietary Fiber: 24.4 g
Protein: 21.7 g


2 thoughts on “White Beans & Penne Pasta with Rosemary

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