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Pasta With Pesto and Beans

Ingredients

8 ounces rotini pasta, prepared according to package directions
1 container (7 oz.) BUITONI Refrigerated All Natural Pesto with Basil
1 can (15 oz.) cannellini beans, rinsed and drained
1/3 cup chopped, drained oil-packed sun-dried tomatoes
1/4 cup (.75 oz.) BUITONI Refrigerated Freshly Shredded Parmesan Cheese
1/8 teaspoon red pepper flakes

  

Directions

COOK pesto, beans and tomatoes in medium saucepan over medium-low heat until heated through. Add pasta, cheese and red pepper flakes; stir well to combine.

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Pasta With Pesto and Beans

(4 stars based on 2 reviews)
Pasta With Pesto and Beans features an all natural pesto sauce, cannellini beans and chopped sun-dried tomatoes. A touch of red pepper flakes adds a zesty dimension too. This colorful dish is ready in less than thirty minutes and is easy to prepare. Make other delicious variations of this recipe by trying different types of pasta!
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Pasta With Pesto and Beans

Ingredients:

8 ounces rotini pasta, prepared according to package directions
1 container (7 oz.) BUITONI Refrigerated All Natural Pesto with Basil
1 can (15 oz.) cannellini beans, rinsed and drained
1/3 cup chopped, drained oil-packed sun-dried tomatoes
1/4 cup (.75 oz.) BUITONI Refrigerated Freshly Shredded Parmesan Cheese
1/8 teaspoon red pepper flakes

Directions:

COOK pesto, beans and tomatoes in medium saucepan over medium-low heat until heated through. Add pasta, cheese and red pepper flakes; stir well to combine.

Estimated Times:

Prep Time: 5 minutes
Cooking Time: 10 minutes
Cooling Time: 0 minutes

Servings: 4

This recipe is:

Vegetarian

In this recipe:


Review This Recipe
  • Star(s)

    very good and healthy

    Holly from Gilbert, AZ

    This was a very easy and healthy recipe. I used whole wheat pasta and used fresh tomatoes instead. I also used more fresh garlic, which added more flavor. This recipe is a good way to get all of your "good eating" in!

  • Star(s)

    Quick and Easy with loads of fiber

    Sharon from

    I have been trying to work beans into our diets for the fiber, and this one was quick and easy to make with ingredients I usually have on hand. I will definitely make it again.


Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe: 4 

  • Calories: 712
  • Calories from Fat: 211
  • Total Fat: 23.4g (36% of DV)
  • Saturated Fat: 7.3g (37% of DV)
  • Cholesterol: 21mg (7% of DV)
  • Sodium: 622mg (25% of DV)
  • Carbohydrates: 92.1g (30% of DV)
  • Dietary Fiber: 19.7g (79% of DV)
  • Sugars: 3.4g
  • Protein: 35.6g
  • Vitamin A: 3% of DV
  • Vitamin C: 16% of DV
  • Calcium: 43% of DV
  • Iron: 120% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

This recipe is:

Vegetarian

In this recipe:


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