| Chef: Tina Ruggiero MS RD | |
| Food Mood: Light and Healthy | |
| Cuisine: Italian | |
Servings: 1 |
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Ingredients |
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| 2 oz. dry whole wheat pasta (preferably short-cut, i.e., penne, rigatoni, etc.) 2 tsp. high-quality extra virgin olive oil 4 ounces cannelloni beans, drained and rinsed 1 small ripe vine tomato, chopped 1 tsp. minced garlic 5 large black olives, coarsely chopped 1 Tbsp Granna Padano (or Pecorino Romano), grated Basil leaves for garnish Salt and pepper, to taste |
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Method |
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| 1. Bring large pot of water to a boil; cook pasta according to package directions. 2. Drain and set aside. 3. In a large saut? pan, heat oil over medium heat; add garlic and cook until lightly golden. 4. Add white beans until heated; add tomatoes, olives, salt and pepper. Stir until all ingredients are hot. 5. Add topping to pasta and stir to combine. 6. Transfer the mixture to a dinner plate. Top with cheese and garnish with basil. |
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Prep time: 30 minutes |
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