Type: Main Dishes
Sun-dried tomatoes, white beans, and black olives are the stars of this pasta dish.
Serves: 4 servings
- 10 ounces penne pasta (about 3 1/3 cups)
- 1 can (15 ounces) white beans, rinsed and drained, divided
- 1 tablespoon extra virgin olive oil (optional)
- 2-3 teaspoons crushed fresh garlic
- 2 cups unsalted chicken or vegetable broth
- 3/4 cup chopped sun-dried tomatoes (not packed in oil)
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon coarsely ground black pepper
- 1/2 cup sliced scallions
- 1/4 cup sliced black olives
- 1/4 cup grated nonfat or regular Parmesan cheese (optional)
- Cook the pasta al dente according to package directions. Drain well, return to the pot, and cover to keep warm.
- While the pasta is cooking, place 1/4 cup of the beans in a small bowl. Mash with a fork until smooth, and set aside.
- Coat a large nonstick skillet with nonstick olive oil cooking spray or with the olive oil, and preheat over medium-heat. Add the garlic, and stir-fry for about 30 seconds, or just until the garlic begins to turn color.
- Add the broth, sun-dried tomatoes, Italian seasoning, and pepper to the skillet, and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for about 5 minutes, or until the tomatoes are soft. Add the mashed white beans to the skillet, and stir to mix well. (This will thicken the sauce slightly.)
- Add the pasta, the remaining white beans, the scallions, and the olives to the skillet, and toss gently over low heat for a minute or 2, or until the beans are heated through and the flavors are well blended. Add a little more broth if the mixture seems too dry. Serve hot, topping each serving with a tablespoon of the Parmesan, if desired.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright Ã¯Â¿Â½ 2000 by Sandra Woodruff.
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