One-Pot Pasta with Tomatoes, White Beans and Pesto
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".
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, drained and rinsed
1/3 cup 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.