Nutrition Facts

Serving Size 1 cup

Servings Per Recipe 4

Amount Per Serving
Calories 508
Total Fat 16g
  Saturated Fat 3g
  Monounsaturated Fat 6g
  Polyunsaturated Fat
Total Carbohydrate 63g
  Dietary Fiber 13g
Protein 16g
Sodium 628mg

Fresh Pomodoro Pasta, White Beans & Olives by


Capture the flavor of vine-ripe tomatoes with this elegant yet ultra-quick fresh tomato sauce. Although it's an uncooked sauce, the beans are heated briefly in the olive oil and garlic just to flavor them.

8 ounces whole-wheat pasta shells, tubetti, ziti or rigatoni
2 tablespoons extra-virgin olive oil
1 15-ounce can cannellini beans, rinsed
1 large clove garlic, minced
1 pound ripe tomatoes, diced (about 3 cups)
1/4 cup oil-cured black olives, pitted (see Tip) and chopped
1/2 cup sliced fresh basil
1/4 teaspoon kosher salt
Freshly ground pepper, to taste
1/4 cup grated Pecorino Romano cheese


1.Put a large pot of water on to boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes or according to package directions. Drain.
2.Meanwhile, heat oil in a large skillet over medium heat. Add beans and garlic; cook, stirring frequently, until the beans are just heated through, 2 to 3 minutes. Remove from the heat. Add tomatoes, olives, basil, salt and pepper. Stir gently to combine. To serve, divide the pasta among 4 plates and top with sauce and cheese.

Yield: 4 servings

Recipe provided by