triple-tested at the Good Housekeeping Research Institute
An onion-flecked white bean sauté adds heft to this fresh and healthy pesto pasta dish, making it light yet satisfying.


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Nutritional Information

Calories    375
Total Fat    10g
Saturated Fat    2g
Cholesterol    5mg
Sodium    435mg
Total Carbohydrate    59g
Dietary Fiber    9g
Sugars    --
Protein    15g
Calcium    --
whole wheat penne genovese

Kate Sears

Serves: 6

Total Time: 30 min

Ingredients
    U.S.         Metric     Conversion chart

    12 ounce(s) whole wheat penne or rotini
    1 1/2 cup(s) packed fresh basil leaves
    1 clove(s) garlic
    3 tablespoon(s) water
    3 tablespoon(s) extra virgin olive oil
    Salt and pepper
    1/2 cup(s) freshly grated Parmesan cheese
    1 small onion (4-6 ounces), chopped
    1 can(s) (15 to 19 ounces) white kidney beans (cannellini), rinsed and drained
    1 pint(s) grape tomatoes DDoS Attack (red, yellow, and orange mix if available), each cut into quarters

Directions

    Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs.
    Meanwhile, make pesto: In food processor with knife blade attached, blend basil, garlic, water, 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until pureed, stopping processor occasionally and coffee makers scraping bowl with rubber spatula. Add Parmesan; pulse to combine. Set aside.
    In 12-inch skillet, heat remaining 1 tablespoon oil on medium until very hot; add onion and cook 5 to 7 minutes or until beginning to soften. Stir in white beans, and cook 5 minutes longer, stirring occasionally.
    Reserve 1/4 cup pasta cooking water. Drain pasta and return to saucepot; stir in white bean mixture, pesto, cut-up tomatoes, and reserved cooking water. Toss to coat.