1
2 cups cooked navy beans, or 540-mL can navy or white kidney beans
1 tbsp olive oil
1 large onion, chopped
3 large garlic cloves, minced
796-mL can tomatoes
2 tbsp dried basil, or 1/2 to 1 cup chopped fresh basil
1/2 tsp salt
1/4 tsp black pepper
450 g penne, fusilli or rigatoni pasta
1/4 cup freshly grated parmesan
Bring a large pot of salted water, covered, to a boil. Meanwhile, drain beans. Heat oil in a large saucepan set over medium heat. Add onion and garlic. Sauté until onion has softened, about 5 minutes. Add tomatoes, including juice. Bring to a boil. Stir in beans, basil, salt and pepper. Reduce heat to low and barely simmer, uncovered and stirring often.
Boil pasta according to package directions until al dente. Drain. Turn into a bowl and toss with sauce and cheese. Serve with additional grated cheese.
Calories 444, Protein 18.2g, Carbohydrates 80.9g, Fat 5.6g, Fibre 9.7g.
In the time it takes to boil the water and cook the pasta, you'll have a freshly prepared sauce ready for tossing.