Recipe courtesy of the National Pasta Association.
1 pound ditalini or other small pasta shape
1/4 cup olive oil
1 clove garlic, minced
2 large green peppers, seeded and chopped
1 cup chopped onions
1 cup chopped celery
1 (16-ounce) can tomato purée
1 can water
2 (12-ounce) cans white cannellini beans
Salt and freshly ground black pepper to taste
Dash dried parsley
- Prepare pasta according to package directions, drain.
- While pasta is cooking, heat oil in large saucepan. Add garlic, green pepper, onions and celery. Sauté until tender.
- Add tomato purée with 1 can of water, then add seasonings. Cook on low heat for 30 minutes.
- Add beans and stir. Add bean mixture to pasta. Mix well and serve.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 380; Calories From Fat: 19; Total Fat: 8g; Cholesterol: 0mg; Total Carbs: 64g; Protein: 14g; Sodium: 271mg.
Recipe and photograph courtesy of the National Pasta Association.