Double Bean Pasta with Tomatoes
Elevate your weeknight dinner game with this vibrant and wholesome Double Bean Pasta with Tomatoes! Featuring a medley of tender white beans, crisp green beans, and juicy cherry tomatoes, this dish offers a delightful combination of textures and flavors. Tossed with al dente pasta and infused with garlic, fresh basil, and a hint of red pepper flakes, it strikes the perfect balance between comforting and refreshing. Finished with a generous sprinkle of Parmesan cheese, this vegetarian pasta recipe is both hearty and nourishing. Ready in just 35 minutes, it’s an easy, family-friendly meal that’s perfect for busy nights or casual entertaining.
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Recipe Information
Ingredients
- 12 oz pasta (penne or fusilli)
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 1.5 cups cooked white beans (e.g., cannellini or Great Northern beans), rinsed and drained
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 0.5 cup fresh basil leaves, chopped
- 0.5 cup Parmesan cheese, grated
- 0.5 tsp red pepper flakes (optional)
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta and set it aside.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute, or until fragrant.
Add the cherry tomatoes to the skillet and cook for 4-5 minutes, stirring occasionally, until the tomatoes start to soften and release their juices.
Stir in the white beans and green beans. Cook for an additional 5 minutes, stirring, until the green beans are tender but still crisp.
Season the mixture with red pepper flakes (if using), salt, and black pepper. Stir to combine.
Add the cooked pasta to the skillet and toss to combine with the vegetable mixture. If the pasta seems dry, stir in some of the reserved pasta water, a little at a time, until the desired consistency is reached.
Remove the skillet from heat and stir in the fresh basil leaves.
Serve the pasta warm, topped with grated Parmesan cheese. Enjoy!
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 671 mg | 29% | |
| Total Carbohydrate | 89.2 g | 32% | |
| Dietary Fiber | 10.5 g | 37% | |
| Total Sugars | 7.4 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 914 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
