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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Prep: 6 minutes; Cook: 10 minutes. Drain, rinse, and heat the beans all in one step by placing the beans in a colander and draining the hot pasta over the beans. Ingredients:
2 1/4 cups uncooked penne pasta (6 ounces) |
1 1/2 cups halved grape tomatoes |
1/2 cup chopped pitted kalamata olives |
1/4 cup chopped fresh basil |
1 1/2 tablespoons balsamic vinegar |
1 tablespoon olive oil |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 (19-ounce) can cannellini beans, rinsed and drained |
basil sprig (optional) |
Directions:
1. Cook pasta according to package directions, omitting salt and fat.
2. Combine tomatoes and next 6 ingredients in a large serving bowl; set aside.
3. Place beans in a colander; drain pasta over beans, reserving 2 tablespoons water. Add beans, pasta, and reserved water to tomato mixture; toss well. Garnish with a basil sprig, if desired. Serve immediately.
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