If you love pasta and everyone does this is a great tasting high fiber – whole wheat pasta recipe that you will enjoy!
12 ounce(s) whole wheat penne or rotini
1.5 cup(s) packed fresh basil leaves
1 clove(s) garlic
3 tablespoon(s) water
3 tablespoon(s) extra virgin olive oil
0.5 cup(s) freshly grated Parmesan cheese
1 small onion (4-6 ounces), chopped
1 can(s) (15 to 19 ounces) white kidney beans (cannellini), rinsed and drained
1 pint(s) grape tomatoes (red, yellow, and orange mix if available), each cut in half
calories per serving: 375
total fat: 10 g
dietary fiber: 9g
- Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs.
- Meanwhile, make pesto: In food processor with knife blade attached, blend basil, garlic, water, 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until pureed, stopping processor occasionally and scraping bowl with rubber spatula. Add Parmesan; pulse to combine. Set aside.
- In 12-inch skillet, heat remaining 1 tablespoon oil on medium until very hot; add onion and cook 5 to 7 minutes or until beginning to soften. Stir in white beans, and cook 5 minutes longer, stirring occasionally.
- Reserve 1/4 cup pasta cooking water. Drain pasta and return to saucepot; stir in white bean mixture, pesto, cut-up tomatoes, and reserved cooking water. Toss to coat.
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