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.
Learn how to use the best ingredients and simple, classic techniques to make fresh, homemade pasta in your own kitchen with Making Artisan Pasta. C... Read More >