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Vegetarian

Tomato, White Bean, and Olive Pasta

Lemon and Almond Green Beans
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Ingredients

  • 1 (16-oz) pkg whole-grain penne pasta
  • 4 cloves garlic, minced
  • 2 Tbsp olive oil
  • 1 (28-oz) can BPA-free organic fire-roasted diced tomatoes
  • 2 tsp dried oregano
  • 1 (15-oz) can BPA-free great Northern beans, rinsed and drained
  • ½ cup sliced pitted kalamata olives
  • ¾ cup freshly grated Parmesan cheese

Instructions

  1. Cook pasta according to package directions.
  2. Meanwhile, sauté garlic in hot oil in a large skillet over medium heat 1 minute. Add tomatoes and oregano.
  3. Bring to a boil; reduce heat, and simmer 15 minutes. Add beans and olives; cook 3 minutes or until thoroughly heated.
  4. Serve tomato mixture over pasta; top with cheese.

Side Dish Ingredients

  • 1½ lb green beans, trimmed
  • 2 Tbsp butter
  • ¼ cup sliced almonds
  • 2 Tbsp fresh lemon juice

Side Dish Instructions

  1. Steam green beans in a steamer basket over simmering water 5 minutes or until crisp-tender.
  2. Melt butter in a small skillet over medium heat; add nuts, and cook until lightly toasted. Stir in lemon juice.
  3. Place beans in a bowl; top with buttery nuts.

Nutritional Information

Main Side Total
Servings 6 6
Calories
389
96
485
Fat (g) 12 6 18
Sat. Fat (g) 2 3 5
Protein (g) 15 3 18
Carb (g) 58 9 67
Fiber (g) 9 4 13
Sodium (mg) 760 7 767
T. Sugs (g) 5 4 9
A. Sugs (g) 0 0 0

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