This rustic Italian meal of pasta, tomatoes
and white beans (cannellini) tossed with a basil pesto has a
wonderful flavor that requires the use of only one pot. Score
another recipe for "what to fix on a busy night".
One-Pot
Pasta with Tomatoes, White Beans and Pesto
- 3 1/4 cups dry bow-tie
pasta
3 cups water
2 MAGGI Chicken Flavor Bouillon Cubes or MAGGI Vegetarian Vegetable
Flavor Bouillon Cubes
1 (7-ounce) container BUITONI Refrigerated All Natural Pesto
with Basil
2 medium tomatoes, chopped*
1 (15-ounce) can cannellini (white kidney beans) or small white
beans, rinsed and drained
1/3 cup (about 1 ounce) BUITONI Refrigerated Freshly Shredded
Parmesan Cheese
- Combine pasta, water and
bouillon in large saucepan. Bring to a boil. Cook, stirring frequently,
for 8 to 10 minutes or until pasta is tender and broth has reduced
to about 1/2 cup; do not drain. Reduce heat to low; add pesto.
- Cook, stirring frequently,
until sauce has reduced slightly. Stir in tomatoes and beans.
Cook, stirring occasionally, until heated through. Sprinkle with
cheese before serving. Season with ground black pepper, if desired.
Makes 4 servings.
*For best flavor, use vine-ripened
tomatoes.
Nutritional Information
Per Serving (1/4 of recipe): Calories: 470 Calories from Fat:
230 Total Fat: 25 g Saturated Fat: 5 g Cholesterol: 25 mg Sodium:
1150 mg Carbohydrates: 44 g Dietary Fiber: 6 g Sugars: 7 g Protein:
16 g
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
to
your personal ZipList Recipe Box where you can store all of your
favorite web recipes in one place and easily add ingredients
to your shopping list.
