Directions:
- Combine pasta, water and stock powder in a 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; 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 653.54 Kcal (2736 kJ) | ||
| Calories from fat | 306.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.08g | 52% | |
|---|---|---|---|
| Cholesterol | 70.7mg | 24% | |
| Sodium | 647.52mg | 27% | |
| Potassium | 202.2mg | 4% | |
| Total Carbs | 60.42g | 20% | |
| Sugars | 1.93g | 8% | |
| Dietary Fiber | 4.87g | 19% | |
| Protein | 24.06g | 48% | |
| Vitamin C | 18.5mg | 31% | |
| Iron | 3.1mg | 17% | |
| Calcium | 215.3mg | 22% | |
| Amount Per 100 g | |||
| Calories | 109.72 Kcal (459 kJ) | ||
| Calories from fat | 51.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.72g | 52% | |
|---|---|---|---|
| Cholesterol | 11.87mg | 24% | |
| Sodium | 108.71mg | 27% | |
| Potassium | 33.95mg | 4% | |
| Total Carbs | 10.14g | 20% | |
| Sugars | 0.32g | 8% | |
| Dietary Fiber | 0.82g | 19% | |
| Protein | 4.04g | 48% | |
| Vitamin C | 3.1mg | 31% | |
| Iron | 0.5mg | 17% | |
| Calcium | 36.1mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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