Pasta with White Beans

Name: Pasta with White Beans
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 12 ounce whole wheat spaghetti; 1 tablespoon olive oil; 4 clove garlic (minced); 1 pint cherry tomatoes (halved); 2 can cannellini beans (15-ounce, rinsed, drained); 0.5 cup vegetable broth (low sodium); 0.25 cup fresh basil (chopped); 2 tablespoon fresh parsley (chopped); 1 teaspoon salt (to taste); 0.5 teaspoon black pepper (to taste); 4 slice whole wheat garlic bread (toasted, with garlic powder and a touch of olive oil, for serving)

A flavorful and quick whole wheat pasta dish tossed with cannellini beans, tender cherry tomatoes, garlic, and fresh herbs, perfect for a busy weeknight.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 6
Cuisine: Italian
Difficulty: Easy
Cost: $1.51/serving

Dietary

Low-Sugar
High-Fiber
Vegan
Vegetarian
Dairy-Free
Nut-Free
Pescatarian
Egg-Free

Ingredients

12 ounce whole wheat spaghetti
1 tablespoon olive oil
4 clove garlic (minced)
1 pint cherry tomatoes (halved)
2 can cannellini beans (15-ounce, rinsed, drained)
0.5 cup vegetable broth (low sodium)
0.25 cup fresh basil (chopped)
2 tablespoon fresh parsley (chopped)
1 teaspoon salt (to taste)
0.5 teaspoon black pepper (to taste)
4 slice whole wheat garlic bread (toasted, with garlic powder and a touch of olive oil, for serving)

Instructions

Cook the 12 ounces whole wheat spaghetti according to package directions until al dente. Reserve 1/2 cup pasta cooking water before draining. While pasta cooks, proceed with the sauce.
In a large skillet, heat the 1 tablespoon olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the halved cherry tomatoes and cook for 3-5 minutes until they begin to soften.
Stir in the rinsed and drained cannellini beans and 1/2 cup low-sodium vegetable broth. Bring to a gentle simmer and cook for 3 minutes to warm the beans through.
Add the drained cooked pasta to the skillet with the tomato and bean mixture. Toss well, adding a splash of the reserved pasta water if needed to create a light sauce. Stir in the 1/4 cup chopped fresh basil and 2 tablespoons chopped fresh parsley. Season with salt and black pepper to taste.
Serve immediately with slices of whole wheat garlic bread.

Notes

Feel free to add a sprinkle of nutritional yeast for a cheesy flavor without dairy, if desired. Cooked pasta will absorb sauce over time, so if reheating, you may want to add a splash of water or broth to loosen.

Nutrition (per serving)

Calories: 370
Protein: 18.6 g
Carbohydrates: 68.9 g
Fat: 3.9 g
Fiber: 19.1 g
Sodium: 482 mg
Saturated Fat: 0.3 g
Sugar: 3.9 g