Rotini with Tomatoes and White Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Prep: 2 minutes; Cook: 19 minutes. Start cooking the pasta first, then make the tomato-bean mixture while the pasta cooks. Ingredients:
2 teaspoons olive oil |
1 tablespoon bottled minced garlic |
1 (15.5-ounce) can white beans, rinsed and drained |
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano, undrained |
1 teaspoon dried italian seasoning |
6 cups hot cooked rotini (about 12 ounces uncooked pasta) |
3 tablespoons preshredded fresh parmesan cheese |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add garlic, and sauté 1 minute. Add beans, tomatoes, and seasoning. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until slightly thickened, stirring occasionally.
2. Spoon tomato mixture over cooked pasta. Sprinkle each serving with cheese.
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