Pomodoro Pasta with White Beans & Olives Makes 2 servings, 2 cups each ACTIVE TIME: 25 minutes TOTAL TIME: 30 minutes EASE OF PREPARATION: Easy
4 ounces whole-wheat pasta shells, tubetti, ziti or rigatoni 1 tablespoon extra-virgin olive oil 1 15-ounce can cannellini beans, rinsed 1 large clove garlic, minced 2 ripe medium tomatoes, diced 2 tablespoons oil-cured black olives (see Tips for Two), pitted and chopped 1/4 cup sliced fresh basil Freshly ground pepper to taste 2 tablespoons freshly grated Pecorino Romano cheese Bring a large saucepan of water to a boil. Add pasta and cook, stirring occasionally, until just tender, 8 to 10 minutes or according to package directions. Drain. Meanwhile, heat oil in a large skillet over medium heat. Add beans and garlic and cook, stirring frequently, until the beans are just heated through, 2 to 3 minutes. Remove from the heat. Add tomatoes, olives, basil and pepper. Stir gently to combine. Divide the pasta between 2 plates and top with the bean mixture and cheese. NUTRITION INFORMATION: Per serving: 481 calories; 16 g fat (3 g sat, 6 g mono); 4 mg cholesterol; 75 g carbohydrate; 21 g protein; 14 g fiber; 906 mg sodium; 816 mg potassium. Nutrition Bonus: Vitamin C (50% daily value), Iron (25% dv), Potassium (23% dv), Vitamin A (20% dv). Exchanges: 5 starch, 1 vegetable, 1 1/2 lean meat, 2 1/2 fat 4 Carbohydrate Servings TIP: Tips for Two: Small amounts of olives can be purchased from bulk bins and salad bars. >From EatingWell http://groups.yahoo.com/group/Recipe-Rampage-for-2/ Need some recipes with only 2-3 servings? ____________________________________________________________________________________ Looking for last minute shopping deals? Find them fast with Yahoo! Search. http://tools.search.yahoo.com/newsearch/category.php?category=shopping
