Vegetarian
Tomato, White Bean, and Olive Pasta
Lemon and Almond Green BeansIngredients
- 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
- Cook pasta according to package directions.
- Meanwhile, sauté garlic in hot oil in a large skillet over medium heat 1 minute. Add tomatoes and oregano.
- Bring to a boil; reduce heat, and simmer 15 minutes. Add beans and olives; cook 3 minutes or until thoroughly heated.
- 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
- Steam green beans in a steamer basket over simmering water 5 minutes or until crisp-tender.
- Melt butter in a small skillet over medium heat; add nuts, and cook until lightly toasted. Stir in lemon juice.
- 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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