Dinner · Italian · 10 min
Pasta Integrale con Fagioli Bianchi e Rosmarino
- Calories
- 638
- Protein
- 22g
- Carbs
- 88g
- Fat
- 17g
Ingredients
- 120 g cannellini beans
- 60 g grape tomatoes
- 2 clove garlic
- 1 tbsp extra-virgin olive oil
- 1 sprig fresh rosemary
- 0.5 tsp salt
- 0.25 tsp black pepper
- 70 g dry whole-wheat pasta
Method
- 01Bring a pot of salted water to a boil. Cook whole-wheat pasta until al dente, reserving 1/4 cup pasta cooking water before draining.
- 02Heat extra-virgin olive oil in a skillet over medium heat. Sauté minced garlic and chopped fresh rosemary for 1 minute until fragrant.
- 03Add halved grape tomatoes and cook for 3 minutes until softened and blistered.
- 04Add cooked cannellini beans and warm through for 2 minutes.
- 05Toss drained pasta directly into the skillet with beans and tomatoes, splashing in reserved pasta water to emulsify sauce.
- 06Season with salt and freshly cracked black pepper, toss well for 1 minute, and serve garnished with additional rosemary needles.
Cook it with the whole plan around it
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